Puttanesca

Drop the pasta into a large pot of boiling salted water.

Add a splash of extra virgin olive oil to a large pan on medium heat. Add the anchovy paste, garlic and pepper flakes and let fry for 1 minute. Add the tomato paste and let fry another 2 minutes.

Add the canned tomatoes. Crush the tomatoes in your hand as you add them to the pan. Add the olives and capers, then simmer for 3 or 4 minutes.

Add the cooked pasta noodles and a splash or two of the pasta cooking water to the sauce. Add the basil, tearing the leaves by hand as you do. Toss the pasta, then serve topped with a generous snowfall of freshly grated parmesan cheese.