Gino D'Acampo's linguine alla puttanesca recipe

Ingredients

• 500 g Linguine
• 8 Anchovies fillets in oil, drained and chopped
• 800 g Tinned cherry tomatoes
• 1 Clove of garlic, peeled and finely sliced
• 100 g Kalamata pitted olives, cut in half
• 50 g Capers in salt, rinsed under cold water
• 6 tbsp Olive oil
• 1/2 tsp Dried chilli flakes
• 1 pinch Salt to taste