RIVER CAFE’S PASTA PUTTANESCA

Serves 2)

160g spaghetti

3 tbsp good olive oil

2 garlic cloves, very thinly sliced

4 anchovies, rinsed if packed in salt, roughly chopped

½ tsp chilli flakes

50g good-quality black olives, stoned and roughly chopped

1 tbsp brined capers, rinsed if packed in salt, roughly chopped

100ml passata

2 tbsp tomato puree

Small bunch of flat-leaf parsley, roughly chopped

Put a large pan of well-salted water on to boil. When bubbling, add the pasta, stir, and cook for 8-10 minutes according to packet instructions, until very slightly underdone.

Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.

Add the passata and puree and stir well, then simmer vigorously for about five minutes, or until the pasta is done. Check the seasoning.

Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley.

Pasta alla puttanesca: how do you make yours – anchovies or veggie, fiery or richly tomatoey, or piled with cheese? And please, feel free to share the other creations you knock up when the fridge is bare …