Sandro Petti’s Cheeky Pasta Puttanesca

Heat 1 tbsp olive oil in a pan on medium heat. Once hot add a pinch of the red chilli (more depending how hot you like it).

After 60 seconds add the tin of tomatoes, the olives and the capers. Refill the tin a quarter with water, swirl around and add this to the sauce too. Stir in the tomato purée, ½ tsp of sugar (if you have some) and ¼ tsp of salt. Turn the heat to medium-low and leave to simmer gently.

Put your pasta in your pot of water and cook it for around 10 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when it is soft enough to eat yet has a slight firmness left in the middle. Drain the pasta once it is ready but keep back ¼ cup of pasta water.

Once the pasta is ready roughly chop the basil and add three quarters into the sauce.

Tip the drained pasta into the sauce along with your spinach and toss the pan to mix everything. If you need to loosen the sauce a little, add a dash of the reserved pasta water. Tip: You can stir the ingredients gently if you’re afraid you might paint the walls! Put a lid on the pan for 3 mins to allow the spinach to steam.