Summary

Ingredients

• 500 g tomato (s), peeled, pitted and diced
• 100 g olives, black, stone-free, chopped
• 3 tablespoon capers, chopped
• 6 anchovy fillet (s), pickled, mashed
• 1 hot red pepper, cut into thin rings
• 3 clove (s) garlic, finely diced
• 1 onion (s), finely chopped
• 6 tablespoon olive oil
• 100 ml wine, red, dry
• 2 tablespoon tomato paste
• 400 g spahetti
• salt and pepper
• possibly parmesan and parsley for sprinkling

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Instructions

1. Sauté the garlic and onion in hot oil. Add hot peppers. Add the red wine, diced tomatoes, tomato paste and anchovy fillets. Simmer for about 15 minutes over medium heat.
2. Cook al dente spaghetti, add capers and olives to the sauce, season with salt and pepper. Drain the spaghetti, mix with the sauce and serve.
3. Sprinkle with parmesan and parsley if desired.