Spaghetti alla Puttanesca

Directions

1. Cook the spaghetti al dente in well-salted boiling water; reserve a cup of the cooking water.
2. Heat the olive oil in a wide pan, add the garlic and anchovy and cook until the anchovy melts away.
3. Add the chilli flakes and, thirty seconds later, the tomatoes.
4. Stir in the olives and capers and simmer gently for 10 minutes.
5. Transfer the pasta straight into the sauce, loosening it with the reserved water as needed.
6. Serve with parsley. Do not add grated cheese — this dish is made without it.