Spaghetti alla puttanesca

Serves 4

150ml olive oil
4 garlic cloves, thinly sliced
2 fresh red chillies, deseeded and finely chopped, or ½ tsp chilli flakes
600g fresh cherry tomatoes, halved lengthways
4 tbsp drained and roughly chopped stoned/pitted black olives in olive oil (choose kalamata or taggiasche)
2 tbsp capers, drained
5 anchovies in oil, drained and roughly chopped
Handful of basil leaves, torn
Freshly ground black pepper
400g spaghetti
Zest of 1 lemon

1 Heat the oil in a heavy-based saucepan and sauté the garlic and chillies until the garlic begins to colour. Stir in all the other ingredients, except the lemon zest, and season with black pepper (the olives, capers and anchovies will probably make it salty enough).

2 Allow to simmer gently on a low heat for about 10-15 minutes, or until the tomatoes begin to break down. If the tomatoes are too acidic, balance with a pinch of sugar.