Pasta alla Puttanesca

Whore's spaghetti, a cheeky dish indeed!  Yes, we're home after our lovely skiing holiday and I have a backlog of my favourite recipes to cache up on.  I'm posting this one as it is so simple and makes a great midweek supper, especially if you are pushed for time. 

Ingredients

160g spaghetti

3 tbsp good olive oil

2 large garlic cloves, very thinly sliced 

4 - 6 anchovies, roughly chopped

½ tsp chilli flakes or 1 red chilli thinly sliced

60g good-quality black olives, cut in half

1 tbsp brined capers, rinsed and roughly chopped

1 tin of good quality chopped tomatoes or passata

Small bunch of basil, roughly shredded

Freshly ground black pepper

Grated parmesan, optional. 

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 or fresh chilli, then the olives and capers, and turn up the heat slightly until you can hear them sizzling. Add the passata or chopped tomatoes and stir well, then simmer vigorously for about five minutes, or until the pasta is done. Check the seasoning but you shouldn't need to add any salt. Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the basil.