Ingredients

• 2 tablespoons olive oil
• 1 long red chilli, seeds removed, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup basil leaves, plus extra shredded leaves to serve
• 4 anchovy fillets in oil, drained
• 2 cups pitted kalamata olives, chopped
• 1 tablespoon baby capers, rinsed
• 2 x 400g cans chopped tomatoes
• 1 tablespoon tomato paste
• Grated zest of 1 orange
• 400g rotelle pasta (wheel-shaped pasta) or other chunky short pasta
• Shaved parmesan, to serve

Method

• Step 1 Heat the olive oil in a large frypan over medium heat. Add the chopped chilli and garlic and cook, stirring, for 1 minute until fragrant (don't let it burn). Add the basil leaves and cook, stirring, for 30 seconds until the leaves wilt and flavour the oil. Add the drained anchovies, crushing them into the oil with a wooden spoon until they dissolve. Add the pitted olives, capers, chopped tomatoes, tomato paste and grated orange zest, stirring to combine.
• Step 2 Bring the mixture to the boil, then season to taste (it will already be quite salty from the capers, anchovies and olives). Reduce the heat to low and simmer for 30 minutes, stirring from time to time, until the puttanesca sauce has reduced and thickened.
• Step 3 Meanwhile, cook the rotelle or other pasta in a large pan of boiling salted water according to packet instructions. Drain, then add the pasta to the sauce and toss briefly to combine.
• Step 4 Divide the pasta among 4 serving bowls, then serve topped with extra shredded basil and shaved parmesan.