300g dried linguine or spaghetti

sea salt and black pepper

3 tsp olive oil plus extra to drizzle

2 large garlic cloves, peeled and finely chopped

1 large red onion, peeled and chopped

1 red chilli, deseeded and finely sliced

6-8 anchovies in oil, drained and finely chopped

200g pitted black olives, quartered or chopped

3 tsp capers, rinsed and drained

250g cherry tomatoes, halved

Handful of basil leaves, shredded

1. Add the pasta to a pot of boiling salted water and cook for 8–10 minutes or until al dente.

2. Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 1–2 minutes. Add the olives, capers and tomatoes, and stir over a high heat for a few more minutes until the onions are soft.

3. Drain the pasta and toss with the sauce and shredded basil. Taste and adjust the seasoning (salt probably won’t be needed because the anchovies, capers and olives are quite salty).

4. Divide among warm bowls and drizzle over a little more olive oil, if you wish, before serving.

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