Spaghetti With Tomatoes And Olives

Preparation:

Preparation: Peel the tomatoes. To do this easily, dip them for half a minute in boiling water and immediately afterwards in cold water. After peeling them, divide them in two, remove the seeds and break them up. Rinse the capers several times to remove the excess salt, then dry them with kitchen paper. Pit the olives and cut them into slices. Heat the oil in a pan and brown the garlic cloves, peeled and cut into slices, and the chilli pepper over a very gentle heat. When the garlic has browned and always keeping the flame to a minimum, dissolve 5 or 6 cm of anchovy paste in the oil and immediately add the tomatoes. Continue cooking over high heat for about ten minutes until the tomatoes are almost dry. Add the capers and olives to the sauce and cook for a few more minutes. Boil the pasta, dress it with the prepared sauce and serve sprinkled with chopped parsley. Before salting the sauce, taste it because the capers and anchovy paste should be enough to flavor it.