Summary

Ingredients

• 500 g spahetti
• 500 g tomato (s)
• 300 g pork belly
• 1 glass capers, approx. 90 g
• 1 tin olives, drained, approx. 80 g
• Pepper, green
• 1 glass anchovy fillet (s) in brine, approx. 50 g
• 1 large vegetable onion (s)
• 5 clove (s) garlic

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Instructions

1. Dice the bacon. Remove the tomatoes from the roots and put them in boiling water. Remove after approx. 1 minute, score and peel off the skin. Then cut the peeled tomatoes into eighths. Cut the onion into cubes. Place the anchovies on a board and chop them. Chop the garlic and finely chop it.
2. Cook the spaghetti in salted water until al dente.
3. At the same time fry the bacon cubes in a little olive oil in the pan. After 2 - 3 minutes add the onions and fry until translucent. Add the finely chopped garlic and anchovies with the salt from the glass. Add the tomatoes and green pepper to the pan. Finally add the capers with the liquid from the glass and the drained olives.
4. Drain the pasta in a colander and pour it into a bowl. Pour the sauce over the pasta and fold in.