Anyway, it is basically anchovies, capers and olives. This version is heavy on anchovies, but you could cut it down to a couple if you wanted to

Method

Put the water on to boil for the pasta

Drop the whole tin and oil of anchovies into a cold pan and put it on a medium heat. As the anchovies dissolve to a paste, add the garlic and stir it for a few minutes and add the olives.

When the water is boiling add the tomatoes and capers to the sauce and the pasta to the water.

Cook the sauce gently while the pasta is cooking then combine them at the end. It won’t need much, if any, salt due to the anchovies but add ground black pepper a few minutes before the end. Put the extra olive oil in right at the end before stirring the pasta in.

Ingredients

• 1 tin of anchovies
• 2 cloves garlic, thinly sliced
• A handful of olives, halved
• 12 cherry tomatoes, halved
• A handful of capers
• A tablespoon of olive oil
• Chopped fresh Basil - a handful or however much you like