Midweek suppers ~ Spaghetti alla Puttanesca

This is one of my favourite meals to cook when I want something super quick and easy to make for supper. The recipe is a collection of store cupboard essentials so it is also my go-to for when we are low on fresh ingredients and I *really* don't want to go shopping after work. 

Fun fact - there are varied opinions on how this dish came to be named 'puttanesca' (the Spanish word for lady-of-the-night)
Fun fact 2 - In 'A Series of Unfortunate Events: The Bad Beginning' the Baudelaire cook Puttanesca for Count Olaf when he demand they cook for him and his evil theatre trope.

The Recipe

One tin of chopped tomatoes / 400g
Two-hundred grams of pasta 
One onion (optional) ~ sliced
Two cloves of garlic ~ crushed
Six anchovy fillets
Seventy-five grams of black olives ~ rinsed
A tablespoon of capers ~ rinsed
A pinch of dried chilli flakes

In a frying pan soften the onion (if using) with the garlic, add four of the anchovy fillets & stir so they melt. Pour in the chopped tomatoes, swill out the tin with a little water & add in to the pan. Be sure to rinse the capers and olives (there's enough going on here without their brine & vinegar), stir these through the sauce and add a pinch of chilli flakes. While this is simmering away get the pasta on to boil & cook until al dante. Plate up the pasta and spoon over the sauce. Slice up the remaining anchovies & divided evenly between the potions and garnish with fresh basil or parsley if you have some to hand.

Play around with the quantities & adapt the sauce to suit your tastes, I tend to take a 'go big or go home' approach with this dish - I think Nigel would approve!

What's you go to mid-week quick and easy (but tasty) supper?