(If you have time - roast off 10-12 cherry tomatoes ( or 4 larger tomatoes halved) with a splash of olive oil sea-salt and 4-6 slightly crushed garlic cloves in a hot oven for 10mins or so til stickily caramelised then blitz and add this to your sauce)
Boil a saucepan of salted water and pop in enough pasta for 4-6 pax.
in a pan heat a generous glug of olive oil and if you haven’t already roast off some tomatoes and garlic add in 4 crushed garlic cloves. allow to sizzle not burn, then throw in 4 finely minced anchovy fillets 1tbs chopped capers a couple of pinches of chilli flakes and a handful of pitted olives ( up to you how many - I love them so always throw in more !) add a can of tomatoes and 1/2 can water if you haven’t pre made the roasted tomatoes. Throw in 1tbs of chopped parsley 1tsp dried oregano, season and taste - if the sauce is a little to sharp add a sprinkling of sugar and allow to bubble til rich and thick 5-10 mins. drain the pasta keep some of the water aside. stir the cooked pasta into the sauce, drizzle in a little of the pasta water ( the starch binds the sauce to make it velvety ) allow to bubble and serve immediately garnished with torn basil leaves - and if like me, you’re obsessed with Parmesan you can sprinkle some on top but I can assure you any Italian would be horrified !
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