As another year is nearly upon us, it’s time to dust off the frying pans that will see us through the next year of college living. Space is limited, so no matter how skilled you are at boot-packing, some concessions will have to be made. But there is one student essential that must go alongside the bedding, suitcases, and boxes of second-hand cutlery: a multipack of high-quality chopped tomatoe.

“The tomato-based pasta sauce has formed the bedrock of my diet at university”

The tomato-based pasta sauce has formed the bedrock of my diet at university (and, indeed, at home) for the last two years. For one, it’s unbelievably easy to get mountains of veg into a sauce that still feels decadent, like sneaking your dog’s medication in between a slice of ham. They’re economical to prepare: you can make a sauce in the time it takes pasta to cook, and their versatility makes them magnets for whatever’s in your fridge. All you need is a bit of knowledge of the processes, as well as confidence, which comes naturally after you have followed enough recipes.

A key point for this recipe is that it is so, so worth the extra investment in good quality, tinned tomatoes. These are one of the only items for which I don’t go for the cheapest option when shopping. I’m talking Mutti or Cirio in Mainsbury’s, but the ‘finest’ range in most shops should do the trick. In my experience, these cans are actually much better to cook with than the insipid red spheres that we refer to as fresh tomatoes in the UK. Without further ado, here’s a recipe for a Puttasnesca base to welcome in the new year!

“It is so, so worth the extra investment in good quality, tinned tomatoes”

Puttanesca base – minimum effort, delicious.

Makes 4-6 portions. Half everything to get two sizable portions!

Essential ingredients:

• Oil – preferably olive, but vegetable/rapeseed won’t kill you
• Garlic – four-six cloves, depending on size and personal preference, minced
• Capers – 2.5 tbsp, chopped
• Olives – each olive sliced in half. Half a jar of any type (my preference is kalamata>black>green)
• Chopped tomatoes – two tins, good quality
• Fresh basil – small pack, carefully chopped (if you aggressively chop the basil, it spills its flavour into the board, not the sauce)/chiffonade
• Spaghetti/Linguine – 500g pack

Desirable extras:

• Six anchovies – If you just ‘don’t like them,’ please give them another try. They’re an absolute game changer and, once cooked, are not fishy at all!
• Dried oregano – 1 tsp, (or 1tbsp fresh if you’re fancy)
• Chilli flakes – ½-1 tsp depending on preferred spice level

Method:

• Put 2 tbsp oil in a saucepan or large frying pan/wok. On a medium/low heat, fry the garlic, chilli flakes and anchovies for 2-3 minutes. Break up the anchovies with a wooden spoon. The garlic should barely be sizzling and not change much in colour; you just want to take the rawness away.
• Add the capers and olives to the pan, fry on the same heat for 1 minute.
• Add the tinned tomatoes, oregano and ¾ of the basil, and cook on a low heat for ten-15 minutes.
• Mix with cooked spaghetti and a ladle full of pasta water.
• Season with salt and pepper to taste. Serve with the rest of the basil, and some parmesan if you have it!

Modifications:

• Adding some health – this isn’t the most packed with veg, but you can add basically anything you have lying around to this sauce (though for legal reasons I must stress it would no longer be a puttanesca). Just dice and fry on medium heat for five-to-ten minutes before adding the garlic, chili, and anchovies. Courgette, red pepper, and onion would work well.
• Protein – fish works really well with all of these flavours. Add two tins of tuna or two packs of raw king prawns two-three minutes before you take the sauce off the heat.
• Making veggie/vegan – omit the anchovies and add 1tsp miso paste (genuinely).