Linguine alla puttanesca recipe

Ingredients

• 4 tbsp extra virgin olive oil
• 4 garlic cloves, lightly crushed and left whole
• 4 anchovy fillets
• ½ red chilli, finely chopped
• 40g (1½ oz) capers
• 2 x 400g (14oz) cans chopped tomatoes
• couple of pinches of dried oregano
• 80g (3oz) pitted black olives
• 320g (11½ oz) dried linguine
• handful of flat-leaf parsley, finely chopped
• sea salt