Former Deputy Food Editor for BBC Good Food and author of The Good Home Cook Substack, Esther Clark knows a thing or two about weeknight staples the whole family will love, and this riff on the famed puttanesca pasta is no exception.

Ingredients: (serves four)

• 2 x 400g cans cherry tomatoes
• Olive oil, for frying
• 1 onion, finely chopped
• 1 tsp chilli flakes
• 1 tbsp capers, drained
• 60g black pitted Kalamata olives, roughly chopped
• 5 anchovy fillets in oil, finely chopped
• Sugar
• 500g shop-bought gnocchi
• 125g ball mozzarella torn

Method:

1. Blitz one of the cans of tomatoes until smooth and set aside. Heat a glug of oil in a medium-sized saucepan over a medium heat. Add the onion and a generous pinch of salt and fry gently for 8-10 mins until softened and translucent.

2. Tip the chilli and all the tomatoes into the pan, lower the heat, then simmer for 10 mins, uncovered. Fill one of the empty cans a quarter full with water and add this to the sauce. Stir through the capers, olives and anchovies. Season with salt, pepper and a couple of generous pinches of sugar. Cook on a gentle heat, uncovered, for a further 5 mins. Keep warm until needed.

3. Bring a large pan of water to the boil. Add the gnocchi and cook for 2 mins. Drain and toss with the tomato sauce, then tip into an ovenproof dish or shallow casserole. Top with the torn mozzarella and a good grating of black pepper then pop under a high grill for 3-4 mins. Or if using an air fryer, heat it to 170°C. Add the pasta to a baking dish that will fit in your air fryer and top with mozzarella, plus a good grinding of black pepper. Air fry for 10 mins or until the mozzarella is molten and gooey.