Anchovy Pasta

3 large garlic cloves - crushed

8 anchovy fillets - chopped

1/2 tsp dried chilli flakes

20 cherry tomatoes - halved

1 tbsp capers - roughly chopped

hand full of black olives - chopped

olive oil

160g linguini

serves 2

Bring a pan of water to the boil and cook the linguini as instructed.

In a large frying pan gently fry the garlic, anchovies and chilli flakes in a little olive oil. When the anchovies have melted add the tomatoes, capers, olives and season with pepper only. Cook on a low heat until the tomatoes have wilted.

Drain the pasta and stir in the sauce. Serve with a little grated parmesan.