Store cupboard spaghetti puttanesca
In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives.
Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.
Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined.
You can also serve the puttanesca sauce on top of grilled fish.