Rake's pasta - a twist on Pasta puttanesca

My kitchen is full of food including fruit & vegetables, tins, packets, plus the contents of the fridge and freezer, but with all this food it's still difficult to decide what to cook for lunch.

Pasta is our "go to" for lunches, as it's so quick and easy, from the simplest tossed in pesto, or carbonara, to those that involved a little more preparation.

During lockdown, my husband likes to make his own lunch, so my daughter and I take it turns to cook and today it was my turn. I put on a boiling pot of spaghetti and grabbed some basics, but no fresh parsley, so my normal "Slut's pasta" wasn't possible. I tweaked it and as we have been watching Bridgerton, so I decided to call this "Rake's pasta".

Making the sauce takes as long as the pasta takes to cook.

Ingredients

1 large shallot, finely chopped

3 tbsp olive oil

1 tin anchovies, drained

1/2 to 1 tsp dried crushed chillies

1 clove garlic finely chopped

2 large tomatoes, chopped

10 pitted black olives, sliced into 4

1 large tablespoon capers

freshly ground black pepper

Method

Put the spaghetti on to cook.

Heat a saute pan and add the olive oil. On medium heat add the shallots and gently fry until soft. Add the drained anchovies and bash with the back of a wooden spoon so that they dissolve into the oil, add the garlic and dried chillies, fry for a couple of minutes. Add the tomatoes, olives and capers, fry until the tomatoes start to break down, stir regularly. Season with black pepper.

Drain spaghetti reserving some of the cooking liquid, toss the spaghetti with the sauce and add a little of the cooking liquid to loosen the sauce.

Serve