Puttanesca pasta sauce

(from Annette Forrest)

1/4 cup olive oil
2 garlic cloves, finely chopped
1 small red chilli, deseeded, finely chopped
6 vine-ripened tomatoes, roughly chopped
1/2 cup kalamata olives
6 anchovy fillets, drained, roughly chopped
1 1/2 tablespoons small capers, drained
1/3 cup flat-leaf parsley leaves, roughly chopped
1/2 cup small basil leaves

Heat oil in a large frying pan over medium heat. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes. Cook, stirring often, for 5 minutes.
Add olives, anchovies and capers. Cook for 5 minutes. Add parsley and basil. Season with salt and pepper.
Add puttanesca sauce to pasta. Toss over low heat until well combined. (I like to use wholemeal linguine).