Try this perfectly simple & delish ‘pantry pasta’

1 Cook the spaghetti in a large pan of boiling, salted water according to the pack instructions.

2 Meanwhile, pour the oil from the can of anchovies into a very small saucepan and cook the capers for 2–3 mins until crisp. Lift the capers out onto a plate, then turn the heat down low and add the 1 tbsp olive oil.

3 Add the sliced garlic to the pan and cook for 5 min without colouring. Add the anchovies and cook for 2 min, whisking to break them up. Add the chilli flakes and a ladleful (about 100 ml) of cooking water from the spaghetti, and continue to simmer gently until the pasta is cooked.

4 Drain the pasta and return to the pan. Add the anchovy sauce and toss well together. Divide between shallow bowls, grind over plenty of black pepper, and scatter over the crispy capers.