1: If serving garlic ciabatta, prepare it first. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking parchment.

2: In a small bowl, mix the butter, garlic, parsley and Parmesan together and add some salt and pepper. Lay the ciabatta slices on the baking tray and spread liberally with the garlic butter. Place on the top shelf of the oven for 12–14 minutes, until golden brown.

3: Meanwhile, heat the extra-virgin oil in a large non-stick sauté pan over a medium heat. Add the red onion and cook for 5–8 minutes, until softened. Add the garlic, chilli flakes and anchovies to the onion and cook for 2–3 minutes. Add the capers, olives and halved cherry tomatoes and cook for 8 minutes until the tomatoes start to soften and break down slightly. Add a small ladleful of pasta water to create a sauce.

4: While the sauce is cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the suggested time on the packet, stirring a few times.

5: Drain the spaghetti as soon as it is ready, keeping back a little of the water, and add it to the sauce with the quartered cherry tomatoes and a splash of pasta water. Cook for 3–4 minutes, then stir in the parsley. Season with pepper, and salt if needed (the anchovies will be salty). Serve the pasta in warmed bowls, with Parmesan, and the garlic ciabatta if serving.