Angela Hartnett served up Stevie G’s Puttanesca (pasta with anchovies, capers and olives) on Sunday Brunch.

The ingredients are: Olive oil, 3 garlic cloves, finely chopped, 2 x 400g cans of good-quality chopped tomatoes, 2 tbsp good-quality anchovies, drained, 2 tsp drained capers, 2 tbsp pitted and roughly chopped black olives, 1 tsp caster sugar, A good pinch of crumbled dried peperoncino, A good grinding of black pepper, 350g dried penne or spaghetti and Good-quality finely grated Parmesan, to serve.

See recipe by Angela in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.