SPAGHETTI PUNTTANESCA

 2tbsp olive oil

 1-2 garlic cloves, finely chopped

 1-2 red chilli, deseeded and finely chopped

 400g can Asda Chopped Tomatoes

 50g can Asda Anchovy Fillets in Olive Oil, well-drained and chopped

 350g spaghetti

 100g pitted black olives, drained and sliced

 1tbsp capers, drained

 6 basil leaves, shredded, plus extra for serving

 HOW TO MAKE:

Heat the oil in a pan, add the garlic and chilli and cook over a low heat for 1-2 minutes. Add the chopped tomatoes and anchovies and simmer, uncovered, for 10 minutes, stirring occasionally.

Meanwhile, heat a large pan of water until boiling. Boil the spaghetti, uncovered, for 11 minutes or until just tender.

Add the olives, capers and basil to the sauce and simmer for 5 minutes.

Drain the pasta and toss with the sauce. Garnish with a few basil leaves before serving.