Pasta puttanesca

Cook the spaghetti to pack instructions. Heat the vegetable oil in a large pan. Add the garlic & cook for 2-3 minutes. Stir in the tomato puree & anchovy paste, cook for a further 2-3 minutes. Add the cherry tomatoes, olives & capers to the pan. Cook for 5 minutes or until the tomatoes soften.Drain the pasta, reserving a cup of pasta cooking water. Add the pasta to the sauce along with a splash of the reserved pasta water, parsley and red pepper flakes. Cook until piping hot and the sauce is thick enough to coat the pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid). Season to taste and serve immediately, garnished with parsley and breadcrumbs.