Spaghetti With Anchovies Sicilian Style

Preparation:

Preparation: Clean the anchovies, removing the head, bone and innards; pass them carefully under water to remove the salt and chop them finely. Rinse and squeeze the capers, pit the olives and cut them into slices, pass the tomatoes through a vegetable grinder, skin and seeds removed. In a pan with the oil, let the crushed garlic clove and whole chilli pepper flavor for a few moments over a high flame; when they are well browned, remove both and add the chopped anchovies, capers and olives. Brown the mixture for a couple of minutes, then add the tomato pulp. Add the necessary salt and cook over low heat for about 20 minutes. When the sauce is almost cooked, boil the spaghetti in boiling salted water. Drain them al dente and put them in a bowl. Dress them with the sauce, add the chopped parsley and a pinch of oregano, stir well and serve. You can replace the parsley with fresh basil, or use both: the result is always 'appetizing'.