olive oil 2-3 garlic cloves, chopped 1 red chilli, chopped 1 tin of anchovies 3 tablespoons capers 250g cherry tomatoes, halved (or passata) salt and pepper fresh basil (optional)

Fry garlic, chilli and anchovies in hot olive oil for 1 to 2 minutes.

Add the capers and tomatoes to the pan and stir over a medium heat for 4 to 5 minutes.

Season to taste, garnish with basil leaves if using.