• 1 medium leek
• 4 cloves garlic
• 3 tbsp oil
• 1 tsp chilli flakes
• 2 x 400g tins tomatoes
• 6 anchovy fillets
• 100g pitted black olives
• 3 tbsp capers
• 300g spaghetti
• 1/2 bunch flat leaf parsley

1. Wash and slice the leek and cook in the oil in a larger frying pan for 3-4 minutes until softened then Finely chop the garlic and cook with leek for a minute.
2. Stir in the chilli and pour in the tomatoes, season well and leave to simmer for 15minutes.
3. Roughly chop the anchovies, cut the olives in half and add to the tomato sauce along with the capers. Cook for a few minutes.
4. Cook the spaghetti in plenty of salted water, drain and stir into the sauce.
5. Roughly chop the parsley and stir into the sauce before serving.

Recipe by Nerys Howell, originally featured on Prynhawn Da.