Anchovy, Caper and Olive Spaghetti Puttanesca

Dice onion and garlic and chop anchovies. Halve olives, check for pits, and rinse and drain capers.

Heat olive oil over medium-low heat; soften onion 6 minutes. Add garlic, chili and anchovies, stirring for 1 minute until fragrant.

Add tomatoes, olives and capers; simmer gently 12–15 minutes until thickened. Taste before adding any salt, since anchovies and capers are salty.

Boil 300 g spaghetti according to its package directions, reserving 100 ml pasta water. Toss pasta with sauce, loosen with a little cooking water if needed, add parsley and serve four.