Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca
Cook time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 7 anchovy fillets, (in extra virgin olive oil) chopped, plus 4 tbsp of the anchovy oil; 4 garlic cloves, diced; 1/2 red chilli, deseeded and chopped, plus extra if you like more heat; 80g of black olives, half chopped, half left whole; 80g of green olives, half chopped, half left whole; 2 tbsp of capers; 8 cherry tomatoes, halved; 400g of tinned plum tomatoes; dry white wine, 1/2 a glass; 1 bunch of basil, roughly chopped; 1 unwaxed lemon, zested finely and juiced; 1 tbsp of balsamic vinegar, aged; 160g of wholegrain spelt spaghetti, dried; sea salt; freshly ground black pepper