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Pasta Puttanesca (Tart's Spaghetti)

-10 oz (225-275 g) spaghetti (depending on how hungry you are)

a few drops of olive oil

salt

extra virgin olive oil

salt and freshly milled black pepper

cloves garlic, finely chopped

fresh red chilli, de-seeded and chopped

level dessertspoon chopped fresh basil

(175 g) pitted black olives, chopped

heaped tablespoon capers, drained

(450 g) tomatoes, skinned and chopped

rounded tablespoon tomato purée

chopped fresh basil

lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold.

Then add all the other sauce ingredients, stir and season with a little pepper. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.

While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes.

After that drain it in a colander, return it to the saucepan presto pronto, and toss the sauce in it, adding the basil.

Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over – and have plenty of gutsy, 'tarty' Italian red wine to wash it down.