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Wash tomatoes, remove the seeds and cut into cubes.
Sauté garlic in a pan with 4 tbsp. of olive oil and then remove garlic.
Chop coarsley anchovies and add with the pine nuts and capers. Sauté for
a few minutes. Add tomatoes and olives, sprinkle with chili and deglaze
with the wine. Simmer covered 10 minutes. Boil spaghetti in salted water
until al dente, and allow to drain. Add spaghetti into the pan with the
sauce and toss a few minutes. |
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