Spaghetti alla Puttanesca

Step 1: Bring a large pot of water to a boil for the pasta. Warm the serving bowls; microwave them for 1 minute if desired.

Step 2: Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and cook for 15 seconds, until it starts to turn golden.

Step 3: Add the anchovies, capers, olives and chilli flakes. Cook for 1 minute.

Step 4: Add the tomatoes. Pour the 1/2 cup water into the tomato can, swirl to rinse it, then pour the water into the skillet.

Step 5: Add the oregano, salt and pepper. Stir and bring the sauce to a simmer, then turn the heat to low and cook for 10 minutes, or until the tomato has broken down into a sauce. If the pasta is not ready, turn off the stove when the sauce is done.

Step 6: Meanwhile, add 2 teaspoons salt to the pot of water. Add the pasta and cook according to the package directions.

Step 7: Just before draining the pasta, scoop out a mugful of cooking water and set it aside. Drain the pasta in a colander.

Step 8: Immediately add the pasta to the sauce. Add 1/4 cup of the reserved pasta water, then use 2 wooden spoons to toss the pasta over low heat for 1 minute, or until the sauce clings to the strands while they remain slick. If the pasta gets too dry, add more pasta water and toss.

Step 9: Immediately transfer the pasta to the warmed bowls. Drizzle with olive oil, sprinkle with basil and serve.