#Puttanesca sauce was famously named in honour of the ladies of the night, although no one seems quite sure why. This robust dish goes perfectly with a bottle of full-bodied red wine. Let's start with a vegetarian dish called puttanesca without losing time.# Heat the oil in a saucepan, then add the onion, garlic, anchovies and chillies. Cook over medium heat for 4-5 minutes until softened and golden. Add the tomatoes. Cook for 3-4 minutes, stirring occasionally, until softened.

Add the capers, wine and black pepper to taste, then cover and simmer for 20 minutes.

Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.

Add the tomato sauce, olives and parsley to the pasta in its warm pan and toss to mix. Divide between 4 serving plates or bowls and serve topped with grated Parmesan.