500 g tomatoes (canned)
100 g black olives (stoned)
3 tbsp. capers (chopped)
3 anchovies filets (chopped)
3 cloves of garlic (chopped)
1 chili pepper
1 tbsp. tomato paste
1 tbsp. parsley (chopped)
parmesan
salt, pepper, olive oil
500 g spaghetti
Dice tomatoes. Heat olive oil and stew garlic and chili
pepper. Add tomato cubes, tomato paste and anchovies, let all simmer
uncovered about 15 minutes. Cook pasta al dente. Fold into the sauce
capers and olives, season to taste and mix well with sapghetti.
Serve sprinkled with parsley and grated parmesan.
