Pasta and tomato sauce has become a midweek standby in every home. In this classic Italian dish, we are taking that basic sauce to another level by adding a few store cupboard staples – chilli, anchovies, olives and capers. Ready in the time it takes for the pasta to cook, and utterly delicious.
400g dried spaghetti or linguine
Olive oil, for frying and drizzling
2–3 garlic cloves, peeled and finely chopped
1 dried red chilli, crumbled or chopped into small pieces
1 × 50g tin anchovies in oil, drained and finely chopped
200g pitted black olives, roughly chopped
3 tbsp capers, drained and rinsed
250g cherry tomatoes, halved
Sea salt and freshly ground black pepper
Basil leaves, to garnish