Putanesca pasta sauce

1. Empty the tin of anchovies into a large non-stick saucepan, keeping as much (or as little) of the oil as you like

2. Cook the anchovies with the crushed garlic until they start to break down a bit (a few mins)

3. Add the capers and olives and cook for another few mins

4. When it's cooked down into a nice mush, add the passata (and black pepper to taste) and cook on a low-medium heat while you cook the pasta

5. Serve the sauce over pasta - nom :-)

6. Note: Leftovers freeze perfectly - I always cook lots to avoid having half-tins of anchovies in the fridge!