Pasta Puttanesca

Why is this sauce in the seafood section? Because it must have anchovies.

This is possibly one of the most surprisingly awesome pasta sauces ever – in my top three for sure. And really easy to make.

It is made with pantry staples where I can bring all the ingredients along with me, to whip up when I arrive, anywhere. There is a perfect balance of salty, sweet and spicy so I recommend following the recipe for this one.

Every time I cook this, people cannot believe how delicious this simple pasta is.

"This has to be one of my favourite staple meals. I think I would cook it on average once a fortnight. I can’t get enough of the amazing texture of the tomatoes combined with the salty anchovies and the garlic, capers and chilli. If you get the sauce right, it should be velvety smooth.

I enjoy it so much that if I was unlucky or stupid enough to be on death row and having to think about my last meal this would be a serious contender for one of the courses.

But there’s also another reason why I love it so much……it was the first meal Katie cooked me in London when we started seeing each other. I remember we dined in her garden on a summer’s night. It was v. romantic!

Oh and it’s really simple to make"– Richard Huddleston.

Serves 4. DF if omit the parmesan topping.

Pictured: Pasta Puttanesca