Spaghetti alla puttanesca

SERVES TWO

Chop the garlic – I like mine chunky in a dish like this, but if a mouthful of crunchy garlic will put you off, chop it finely. Put it into a large saucepan with the chilli and oil and sauté on low heat for two to three minutes or until the garlic has softened. Pour over the tomatoes and the oil from the sardines, and turn up the heat to bring it to the boil. Remove the sardine bones by splitting them, belly and back, with a small knife. Use the tip to pick out the large bone in the middle and any others that are visible. Break the sardines into chunks and stir into the sauce. Simmer, let it thicken, then stir through the capers, olives and pinch of salt. Cook the spaghetti according to the instructions, usually simmering for eight to 10 minutes, and transfer it to the sauce for the last minute to finish and coat. Divide between two bowls.