Tubular spaghetti with white fish puttanesca

Bring a large pot of salted water to the boil. While you’re waiting, start preparing the sauce.

In a large, wide pan, heat the olive oil over medium heat. Add the anchovies, olives, chilli and garlic. Cook gently for a few minutes until the anchovies melt into the oil and the garlic is soft and fragrant, but not browned.

Add the capers. Deglaze the pan with the white wine.  Stir for about a minute, then add the chopped tomatoes. Let everything come to a gentle simmer.

Add the chunks of white fish into the sauce. Simmer gently while the pasta cooks — the fish will poach in the sauce and begin to flake apart.

Drop the pasta into the boiling salted water and cook until just before al dente, following the timing on the packet.

Once the pasta is ready, use tongs or a slotted spoon to lift it straight from the water into the sauce, bringing a bit of that starchy cooking water with it. Toss everything together over low heat for a minute or two so the sauce coats the pasta and the fish breaks up gently into the mix.

Finish with a drizzle of extra virgin olive oil and a handful of chopped parsley. Taste and adjust the seasoning if needed.

Serve straight away, hot from the pan, with maybe a crisp glass of white wine and a little extra parsley on top.