Jack Stein served up a tasty pasta puttanesca with olives and capers on Steph’s Packed Lunch.

The ingredients are: 450g small cherry, plum or vine-ripened tomatoes , 4tbsp olive oil , 3 garlic cloves, finely chopped , 1 sprig of rosemary, leaves finely chopped , 4 sage leaves, thinly shredded , A good pinch of dried chilli flakes, or 1 red finger chilli, chopped, seeded and finely chopped , 50g slated capers, excess salt rubbed off , 100g small black olives, pitted and halved , 2 x 56g cans of anchovy fillets in oil, drained and chopped , 1tbsp chopped oregano , Splash of fish sauce , 450g dried bucatini or spaghetti , 3tbsp chopped flat-leaf parsley , Salt and freshly ground pepper. 

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.