spaghetti puttanesca

1 tin anchovies

3 garlic cloves, sliced thinly

3 tbsp olive oil

2 tins chopped tomatoes

¼ tspn hot chili powder

spaghetti

2 tbsn capers

3 tbsn black olives

Put the oil garlic and anchovies in a frying pan and cook gently, breaking up the anchovies with a wooden spoon.

Add  tomatoes and chili powder and mix well.  Cook to thicken, stirring now and then.

Cook your spaghetti in a separate pan of hot water.

Mix the capers and olives into the sauce, and as soon as the pasta is cooked and drained, combine.