Ciao BELLA!

This deceptively easy anchovy spaghetti is an Italian classic that you can put together in minutes with just a handful of store-cupboard ingredients.

Serves 2 • Ready in 15 mins

200g spaghetti
50g can anchovies in oil
1tbsp capers, drained and rinsed
1tbsp olive oil
2 garlic cloves, thinly sliced
½tsp crushed chilli flakes

1 Cook the spaghetti in a large pan of boiling, salted water according to the pack instructions.

2 Meanwhile, pour the oil from the can of anchovies into a very small saucepan and cook the capers for 2-3 mins until crisp. Lift the capers out onto a plate, then turn the heat down low and add the 1tbsp olive oil.

3 Add the sliced garlic to the pan and cook for 5 mins without colouring. Add the anchovies and cook for 2 mins, whisking to break them up. Add the chilli flakes and a ladleful (about 100ml) of cooking water from the spaghetti, and continue to simmer gently until the pasta is cooked.

Drain the pasta and return to the pan. Add the