Phoebe Wood's pantry pasta is the holy grail of self-isolation cooking

If you were lucky enough to score that extra packet of spaghetti, this simple sauce is the ultimate accompaniment.

INGREDIENTS

• 100ml extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 6 good-quality anchovies in oil, drained
• 80g tomato paste
• 1 tsp brown sugar
• 1 400g can whole peeled tomatoes
• Splash of red wine
• 1/2 tsp dried oregano, or use fresh oregano if you have some
• 1/3 cup (50) pitted kalamata olives
• 2 tbs capers in vinegar, drained
• 400g dried spaghetti, cooked to packet instructions

METHOD

• 1.
  Heat oil in a saucepan over low heat. Add the garlic and anchovies, cook, stirring occasionally, for 10-12 minutes until the garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.
• 2.
  Add tomatoes, red wine and oregano and bring to a simmer, breaking up the tomatoes with a spoon. Simmer for 15 minutes, stirring occasionally, or until thick and reduced. Add black olives and capers and simmer for 2 minutes. Season to taste. Add hot spaghetti to the pan and toss to completely coat. Serve immediately.