We love how the olives and capers tuck themselves cosily inside these pasta shells, or conchiglie (if you're speaking Italian), for bites of salty delight. We reckon it's the perfect pasta shape for the Italian classic puttanesca sauce and because we like our heat with a little sweet, we've caramelise the eschalots first to smooth out the spice. Don't rush this step, it'll bring delicious depth to the dish.
Place a saucepan of salted water on to boil for the pasta. Thinly slice eschalots and garlic. Heat oil in a frypan over low heat. Add eschalot, garlic and anchovies, and cook, stirring occasionally, for 5–6 minutes or until eschalot and garlic has softened and anchovies have dissolved.
Add pasta to the saucepan of salted, boiling water and cook for 8–10 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water. While pasta is cooking, continue with step 3.
Add brown sugar to pan with the eschalot and increase heat to medium. Cook, stirring, for 1 minute or until lightly caramelised.
Add tomatoes and Italian Kitchen Herbs and cook, breaking up tomatoes with a spoon and stirring occasionally, for 6–8 minutes or until thickened and reduced.
Roughly chop capers. Add olives, capers and chilli flakes and cook for a further 1 minute or until warmed through and fragrant. Season generously with black pepper and salt to taste.
Add pasta to pan with reserved cooking water and stir well to coat in sauce. Divide between bowls and serve with mixed salad leaves drizzled with your favourite dressing.