Spaghetti with anchovies and capers

Ingredients

450g spaghetti
8 anchovy fillets, drained
2 tbsp salted capers, thoroughly rinsed and drained
5 tbsp garlic-infused olive oil

Cook the spaghetti in plenty of salted, boiling water according to the instructions on the packet.

Meanwhile, finely chop the anchovy fillets and place in a small pan with the oil and some black pepper. Heat very gently for 5 minutes, stirring occasionally, until the anchovies start to disintegrate.

Drain the pasta thoroughly and toss with the anchovies start to disintegrate. Season with a little salt and plenty of black pepper to taste. Divide between warmed bowls and serve immediately.

This is the ultimate store cupboard dish, if you are like me and there's always anchovies and capers in your larder