PREPARATION

1. Bring a large pan of water with a generous pinch of salt to the boil.
2. Crush the garlic with a knife and remove the skin. Heat a good splash of olive oil in a large frying pan and add the garlic, chilli flakes and anchovies, fry gently for 2 minutes.
3. Coarsely chop the capers and add them together with the tins of peeled tomatoes. Crush the tomatoes with a potato masher.
4. Meanwhile, cook the spaghetti al dente according to the package.
5. For the last 5 minutes while the pasta is cooking, add the coarsely chopped cavolo nero, olives, lemon zest and a squeeze of juice to the tomato sauce and season with pepper and salt.
6. Add the spaghetti and a small dash of cooking liquid to the sauce, mix well and simmer for another 1 to 2 minutes. Sprinkle some coarsely chopped parsley over the pasta and divide between 4 plates and serve!