320 g spaghetti (or rigatoni or similar)
400 g peeled tomatoes
2 fresh anchovies
1 clove garlic
1 red chili
Heat oil in a pan and brown the garlic.
Add the boned anchovies and stir them until dissolved.
Add the chopped tomatoes with the crushed chili.
Cook for around 20 minutes, and then add the capers and a handful of chopped parsley.
Cook the pasta and stir through the sauce.