1. Put a large pan of generously salted water over a high heat. Then heat a couple of teaspoons of oil in a frying pan or skillet over a medium high heat. 

2. Add the whole sausages to the hot frying pan and cook for 4-5 minutes, rotating regularly, until browned all around. Remove the sausages from the pan with a fork and slice them into 2cm pices on the diagonal. Use the fork to hold the sausages when you slice as they will be hot! 

3. Add the spaghetti to the boiling salted water and set a time for 2 minutes less than the packet instructions. 

4. Return the sausages to the frying pan and reduce the heat to medium. Add the garlic and the anchovies. Cook for a couple of minutes until the garlic starts to lightly brown. 

5. Add the capers and the olives and cook for a further 2-3 minutes. Add the chilli flakes, chopped tomatoes and tomato puree and stir everything together. if the sauce is very dry add a splash of water from the pasta. It shouldn’t be a ‘wet sauce’ but you want a little liquid. Season with black pepper and possibly a little salt – taste first. The anchovies add a rich saltiness to the sauce already so you may not need to add more. Cook the sauce for a further few minutes over a medium heat – you want it lightly bubbling but not boiling.

6. Reserve some of the starchy pasta water from the spaghetti in a mug. Drain the spaghetti and add to the pan with the sauce and basil, stir everything together and cook for a further couple of minutes. Add a few splashes of the pasta water to help the sauce stick to the spaghetti. 

7. Season to taste, plate and serve.