Spaghetti all’puttanesca is a punchy Italian pasta dish built on a savoury sauce of tomatoes, garlic, anchovies, capers, olives and chilli, tossed through al dente spaghetti for a salty, tangy, slightly spicy hit. It hails from mid 20th century Naples (though some claim Naples or nearby regions fought over its exact birthplace), born from peasant and late night urban cooking traditions that prized bold flavour and pantry staples, and it’s so quick to pull together because the sauce relies on a few preserved ingredients that don’t need long cooking.

Anchovies melt into a fragrant base, canned tomatoes simmer briefly, and capers and olives are added at the end so you can have a satisfying, restaurant worthy plate in the time it takes to boil the pasta. The key to this quick dish is having everything prepped and then being able to move quickly whilst the pasta cooks to just off al dente, before everything getting tossed through and allowing the pasta water to create a super glossy sauce that just clings to the spaghetti.