Recipe

4 garlic cloves
3tbsp olive oil
2tsp chilli flakes
140g pitted olives
2 tbsp capers
8 anchovies
x2 400g cans chopped tomatoes
Tsp salt
2 tsp sugar
360g spaghetti

Method

Peel and finely chop the garlic. Roughly chop the olives and capers and finely chop the anchovies.

Add the olive oil to a wide deep frying pan and cook the chopped garlic gently until sizzling. Take care not to burn it.

Add the chilli flakes, olives, capers and anchovies and cook for a minute.

Add the chopped tomatoes, salt and sugar and cook gently for about 10 minutes until the sauce has thickened slightly. Season to taste.

Cook the spaghetti according to instructions, stir through the sauce and serve. I like to pile the spaghetti onto a platter and let everyone help themselves at the table.

You can add fresh parsley if you like but I like this just as it is.