- Heat a saucepan, add oil and finely diced onion and cook over a medium heat for 10 minutes until onion is softened but not coloured. Add chopped garlic, chopped chilli with seeds removed and coarsely chopped anchovies and cook for 1 minute more.
- Add tomatoes and cook over a medium heat for 5 to 10 minutes until sauce is reduced and thickened. Stir in pitted black olives and rinsed and drained capers and season with salt and pepper to taste.
- At the same time, cook pasta in plenty of boiling salted water for 8 to 10 minutes, or according to packet instructions, until al dente (just tender to the bite). Drain well and toss with puttanesca sauce. Serve in bowls.
Tip: Shallow, flatter bowls lend themselves to pasta and sauce or soupy-style risotto.