Try this for lunch: Pasta Puttanesca

Get these:

500g fresh wholewheat spaghetti (enough for five people; I’d make the sauce for five, and refrigerate what I didn’t use in one sitting)

1 tablespoon extra virgin olive oil

1 tin anchovy fillets in olive oil

1-2 fat cloves of garlic, finely chopped

2 400g tins of chopped tomatoes

A pinch of salt

3 tablespoons of capers (I like them whole but you could chop them)

8-10 black olives, chopped

Half a teaspoon of dried oregano