Heat 1 tbsp of olive oil in a large frying pan. Fry the garlic over a medium heat until the garlic is golden, then add the olives, capers and chilli flakes.

Put the tomatoes into a large bowl and crush them with your hands before adding to the frying pan with the anchovies.

Stir in a pinch of black pepper and cook over a medium-high heat for 10 minutes or until the tomatoes have broken down and create a sauce.

Cook the spaghetti according to the instructions on the packet in a large pot of boiling salted water, drain, retaining a small amount of the cooking liquid.

Return the pasta to the pan and toss with 1 tbsp olive oil and reserved cooking liquid, add the sauce and stir to coat.

Tumble the pasta onto a large serving platter, garnish with herbs.