Author: Suresh Dhamothiran

Name: Isle of Wight Harissa Puttanesca
Cook time: 60 min
Yield: 4
Ingredients: 500g/18oz Isle of Wight tomatoes, quartered (or halved if small); 4 tbsp olive oil, plus extra as needed; 1-2 tsp chilli flakes (or to taste); 4 garlic cloves, thinly sliced; 2 tbsp harissa paste; 4-5 anchovy fillets, finely chopped (optional); 1 tbsp tomato puree; 2 tbsp capers; 100g/4oz pitted black olives, halved; Zest of 1 lemon; Sea salt and black pepper; To serve; 300-400g/11-14oz pasta (spaghetti, linguine or rigatoni work well); Fresh oregano or basil, chopped or torn; Extra virgin olive oil, for drizzling

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