No anchovies are required to make a killer puttanesca sauce. Just add some brine from the capers jar to get a little hint of the ocean.

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4 garlic cloves

2 small red chillies, deseeded and finely chopped

10 Kalamata olives, roughly chopped

4 tbsp olive oil

1 tbsp capers, plus 1 tbsp of brine from the jar

salt

700g passata

500g spaghetti

220g Tenderstem broccoli

the juice of 1 lemon

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1. Peel 2 of the garlic cloves and crush.

2. Over a medium-high heat, add 2 tbsp of olive oil to a large saucepan. When hot, add the crushed garlic, chillies, olives, and capers. Stir for 2–3 minutes.

3. Add ½ tsp salt and 1 tbsp of the brine from the jar of capers. Leave to cook for a minute, then add the passata.

4. Taste and season with salt if necessary.

5. Lower the heat to medium and leave to simmer.

6. Bring a pan of salted water to the boil. Add the spaghetti and the remaining 2 unpeeled garlic cloves. Cook until al dente, according to the packet instructions.

7. Meanwhile, trim the broccoli stems and then carefully slice them from top to bottom, creating thin strips. Add these to the spaghetti pan for the last 30 seconds of cooking time to soften briefly.

8. Reserve about 2 tbsp cooking water. Then drain the spaghetti and broccoli.

9. With the sauce still on the heat, add the spaghetti and broccoli. Add splashes of cooking water as you stir to coat the spaghetti, until the sauce clings well to the pasta and looks glossy.

10. Drizzle the lemon juice and the remaining 2 tbsp oil over the pan. Mix everything together and serve immediately.

To make the sauce to freeze, simply stop at the end of step 5, having simmered the mixture for at least 5 minutes.