Spaghetti alla Puttanesca

Bring a large pot of water to a rolling boil, salt it with 2 tbsp Coarse sea salt, and drop in the Spaghetti. Cook until it bends but still snaps at the core, about 9 min. Scoop out a cup of the starchy water before you drain.

⚠ Tip: The water should taste seasoned, not like the sea: the anchovies, olives and capers bring plenty of salt of their own.

Slice 4 cloves Garlic as thin as you can. Do this while the water comes up, so the sauce is a matter of minutes. Halve the Black olives and leave the Capers whole. Chop the Flat-leaf parsley and set it aside for the end.

Warm 5 tbsp Extra-virgin olive oil in a wide pan over medium heat. Add the garlic and the 6 Anchovy fillets and press them with a wooden spoon until they dissolve into the oil and smell savoury, about 2 min. Add the 1 tsp Chilli flakes and stir for a few seconds; it should smell hot but not catch.

⚠ Tip: Do not let the garlic colour: brown garlic turns the whole sauce bitter. If it starts to chatter, pull the pan off the heat.

Tip in the Canned tomatoes, crushing each tomato with your hand as it goes in, then the olives, the capers and the Dried oregano. Season with a little pepper and let it bubble gently until it thickens and the oil separates at the edges, about 10 min.

⚠ Tip: Anchovies and olives are already salty, so taste before you add any salt.

Drain the spaghetti and tip it straight into the puttanesca sauce. Add a splash of the reserved cooking water and toss hard over medium heat for about 1 min, until the sauce clings to every strand instead of pooling at the bottom.

⚠ Tip: Keep tossing: the starch in the water is what turns the sauce glossy and coats the pasta.

Take the pan off the heat, fold in the Flat-leaf parsley, and divide between warm bowls. Eat immediately, with the rest of the bottle of olive oil on the table.