Angela Hartnett served up spaghetti puttanesca (pasta with anchovy fillets) on Saturday Kitchen.

Angela says: “Puttanesca really packs a punch. It also takes no time to cook, making it perfect for a midweek meal.”

The ingredients are: 2 tbsp extra virgin olive oil, 1 small onion, finely chopped, 2 garlic cloves, finely chopped, 400g tin chopped tomatoes, 375g spaghettini, 2 tsp small capers, pinch dried chilli flakes, 10 black olives, stoned and chopped, 12 anchovy fillets in oil, 2 tbsp chopped fresh flatleaf parsley and salt and freshly ground black pepper.