One Pot Classic Puttanesca

Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume.

Add the pasta and slightly toast for 1 minute.

Add boiling water from a kettle, just enough to cover the pasta. Turn the heat down.

Add the tinned tomatoes, olives, capers & parmesan rind and stir well.

Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente.

Add in your grated parmesan cheese.

Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of more parmesan and chopped parsley.