Spaghetti with Tomatoes, Olives and Capers

Ingredients

• 80 g Black Pitted Olives
• 3 anchovy fillets (in brine)
• 2 tbsp capers
• 500 g ripe tomatoes
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 dried chili pepper
• 2 tbsp Tomato paste
• Salt
• black pepper (freshly ground)
• 400 g spaghetti

Instructions

1. 1.

   Drain the olives, capers and anchovy fillets and roughly chop them.

2. 2.

   Blanch the tomatoes, peel, quarter, seed and dice them. Peel the garlic and finely chop it; sauté with the chili pepper in hot oil. Stir in the anchovy fillets and tomato paste, cook briefly, add the tomatoes and simmer gently for about 5 minutes, stirring occasionally. Add the capers and olives, season with pepper.

3. 3.

   Cook the spaghetti in boiling salted water until al dente, drain, toss with the sauce and mix well. Plate and garnish with basil before serving.