Pasta with Tomato Ragout

Ingredients

• 1 dried chili pepper
• 2 bunches flat-leaf parsley
• 3 anchovy fillets in oil (jar)
• 1 pack onions (with garlic, fresh or frozen)
• 2 tbsp olive oil
• 2 tbsp capers
• 3 tbsp sliced black olives
• 200 g peeled tomatoes (canned)
• Salt
• sugar
• 400 g spaghetti
• 50 g Parmesan

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente. Chop chili pepper, wash parsley, pat dry and finely chop.

2. 2.

   Drain anchovy fillets and cut into pieces. Sauté garlic, onions and chili pepper in hot oil. Add capers, olives and anchovies, cook briefly.

3. 3.

   Stir in parsley and drained roughly chopped tomatoes, simmer for about 5-10 minutes. Season sauce with salt and sugar.

4. 4.

   Combine drained pasta with the sauce. Grate cheese finely, sprinkle over, garnish with parsley, serve.