In a medium-sized pan, place four anchovy fillets, finely chopped along with a good glug of olive oil. Set on a medium-low heat and let the anchovies melt into the oil. Meanwhile, put a large pot of water to a boil.

After a few minutes, add 2 garlic cloves, finely chopped, and a pinch of chili flakes. Stir for around 30 seconds and then add a 400g can of cherry tomatoes, 2tbs chopped capers and 3tbs chopped black olives and let the tomato sauce bubble away slowly.

Cook 200g long pasta (spaghetti or linguine) according to packet instructions. When done, drain and add to the tomato sauce. Stir till well combined. Season with sea salt and pepper. Serve, along with a sprinkling of grated parmesan.

Serves 2.