Sunday, therefore fresh pasta.  Yesterday in Saturday Kitchen puttanesca was somebody’s food heaven, accompanied by fresh focaccia, so I looked it up. I looked at Nigella’s and read a nice little article comparing what Gennaro, Jamie and Angela Hartnett had to say on “whore’s pasta”.  We gave up on focaccia this evening, we decided we’re not hungry enough for both, but it might still get done mid week. While Florek The Husband was getting on with fresh spaghetti, I made the sauce. Simple, delicious, flavoursome and moreish. 4 anchovies chopped and fried on olive oil, 2 crushed garlic cloves in. Half a tsp of chili flakes in( could have taken more), a handful of chopped capers. Kalamata olives, pitted, chopped, about twice as much as the capers. And then tomatoes; I used half a can of Italian tomatoes, a tsp of tomato puree and about 15 cherry tomatoes, blanched and skinned- all blitzed together into a flavoursome passata. Nigella just recommends tinned tomatoes, I didn’t see why not use the lovely, sweet cherry tomatoes. It all reduced for a few minutes, lightly seasoned with salt and pepper, some basil and that’s it.  We loved it and would have pigged more if there was more.  Fab!