Bean Puttanesca

Heat 2 tablespoons of the olive oil in a frying pan over a medium-high heat. Add the anchovy fillets, whole, and let them cook off and reduce for about 2 minutes. Once they have cooked down and shrunk slightly, add the onion. You may need to add another tablespoon of olive oil at this point to ensure the onion gets well coated. Continue to stir until the onion has caramelised and is becoming translucent. Add the garlic, capers, chilli and olives and continue to stir for 2 minutes.

Next, add the can of chopped tomatoes and the sugar or honey. Stir and simmer, still over a medium-high heat, for 3-5 minutes. Next, add the beans to the pan, along with their bean stock. Continue to simmer for another 5 minutes until the sauce thickens.

Serve with chopped parsley and a generous glug of olive oil.