Spaghetti with Anchovies, Capers and Olives

Ingredients

• 4 meat tomatoes
• 2 stalks oregano
• 4 stalks basil
• 1 dried chili pepper
• 400 g cocktail tomatoes (red and yellow)
• 2 tbsp capers
• 80 g anchovies
• 100 g green olives (pitted)
• 2 Garlic cloves
• 300 g whole wheat spaghetti
• Salt
• 4 tbsp grated Parmesan
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the meat tomatoes, remove the stem ends, roughly cube them and place in a tall mixing bowl. Rinse the oregano and basil, shake dry and pluck the leaves. Add the oregano and half of the basil together with the chili to the tomatoes and blend finely.

2. 2.

   Wash and halve the cocktail tomatoes. Drain, rinse and pat dry the capers and anchovies. Roughly chop the olives. Peel and finely mince the garlic, then mix it with the capers, olives and anchovies in a large preheated bowl.

3. 3.

   Cook the spaghetti in boiling salted water until al dente. Drain and leave slightly damp, then add to the bowl with parmesan and blended tomatoes along with the olive-anchovy mixture. Mix well and season with a little salt and pepper. Serve immediately.