Fusillini alla Puttanesca

Method

1. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
   
2. In a large fry pan, add olive oil, onion, garlic, chilli and anchovies, and begin to fry off on a high heat for a few minutes.
3. Add the capers, tomato polpa and olives and season with salt and pepper.
4. Add the basil leaves and allow the sauce to simmer on a medium - high heat for approximately 15 minutes until the tomato polpa has reduced.
5. A minute before the pasta is ready, add it to the fry pan with some of the pasta water and toss to combine.
6. Serve with grated Parmigiano cheese and extra black pepper.