Orecchiette with fried peppers, anchovies & olives

Put 2 tbsp olive oil in a wide, lidded frying pan and add the peppers. Set over a high heat and sauté until the peppers begin to soften (about 5 minutes). Scrape them out onto a plate. Cook the orecchiette in plenty of salted boiling water according to pack instructions.

Meanwhile, return to the sauce. Put the frying pan back on the hob and reduce the heat. Add the remaining 2 tbsp oil, the garlic, anchovies and chillies. Fry for 1-2 minutes, mashing the anchovies into the oil, until the garlic begins to colour. Add the cherry tomatoes. Cover and cook for a couple of minutes.

Remove the lid, return the peppers to the pan and add the capers, olives and most of the parsley (reserving the whole leaves). Stir them in, then add a ladleful of the cooking water from the pan of pasta. Let it all simmer together for another 2-3 minutes.

By now, the pasta should be al dente. Scoop out a mugful of the water and set aside, then drain the pasta. Tip into the frying pan and toss with the sauce, adding a slurp or two of the reserved cooking water to help the sauce coat the pasta lightly. Serve immediately, scattered with the remaining parsley leaves, plus the grated cheese, if liked.