Leading Italian restaurant group, San Carlo, shares their recipe for Spaghetti Puttanesca.

Popular with diners at their sites across the UK, the dish is ideal for the summer months and alfresco dining.

A punchy, fiery dish, Spaghetti Puttanesca was invented in Naples and has become a staple dish of the area over recent years.

Ingredients:

• 3 tbsp olive oil
• 2 large garlic cloves, chopped
• ½ tsp chili flakes (optional)
• 400g can chopped tomatoes
• 120g pitted black olives
• 2 tbsp capers, drained
• 300g dried spaghetti
• ½ small bunch of parsley, finely chopped

Instructions:

1. Heat the oil in a non-stick pan over medium-low heat. Add the chopped garlic and chilli and sauté for about 2 minutes.
2. Add in the chopped tomatoes and capers. Bring to a gentle simmer and cook, uncovered, for 15 minutes. Season to taste.
3. Add the olives and cook for further 5 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, then drain and toss with the sauce and add chopped parsley.