This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour. If you're making this recipe to serve two, cook half the pasta and freeze half the cooked sauce.

Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady ... While the sauce is cooking, bring a large pan of salted water to the ...