Quick Pasta Puttanesca

Put a large pot of water on to boil for the pasta. You don’t need to get started on the sauce until it's almost boiling. Pour the oil into a wide frying pan, casserole or wok on a low to medium heat. Add the finely chopped anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”, then add the garlic and chilli flakes and cook, stirring for another minute. Add plenty of salt to the boiling pasta water and add the spaghetti. Agitate spaghetti during first minute of cooking to stop sticking. Cook according to packet instructions, or 1 minute less for al dente. Back to the sauce, add the tomatoes, olives and capers and cook for about 10 minutes, stirring occasionally, by which time it will have thickened slightly. Taste before seasoning, the anchovies and capers are already pretty salty. Just before the pasta is ready, reserve 1/4 cup of the cooking water. Drain and add the spaghetti to the sauce in your pan. Add a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley (optional).