Pasta with Tomatoes, Anchovy Fillets and Capers

Ingredients

• 100 g black olives (pitted)
• 6 anchovy fillets
• 4 Garlic cloves
• 2 dried chili peppers
• 3 tbsp olive oil
• 400 g diced tomatoes (canned)
• 1 tbsp capers
• 400 g spaghetti
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Coarsely chop the olives and anchovies. Peel and finely mince the garlic, then sauté it with the chili peppers and anchovies in hot oil for about 2 minutes. Add the tomatoes and simmer gently for about 10 minutes.

2. 2.

   Cook the spaghetti in salted water until al dente.

3. 3.

   Add the capers and olives to the sauce, season with salt and pepper. Toss the drained spaghetti in the sauce and serve immediately.