Rinse the caper fruits in running cold water to remove the salt, drain the anchovies from the preserving oil in a tight-mesh strainer and chop them up.
Crush, peel and chop the garlic clove. Wash the tomatoes and chop the chilli pepper after removing the stalk and some of the seeds. Brown the garlic and chilli pepper with 3-4 tablespoons of extra virgin olive oil for 2-3 minutes. Add the anchovies and allow them to dissolve. Add the tomatoes and crush some of them with a fork. Continue cooking on a high heat for another 1-2 minutes; add salt to taste, add the caper fruits and taggiasche olives and turn off the hob. Bring plenty of water to the boil and add salt. Cook the pasta for the time indicated on the package. Drain the spaghetti and transfer them to the pan with the sauce, and turn the hob on again. Garnish with diced sun-dried tomatoes and serve.
- 200 g spaghetti pasta
- 200 g tomatoes
- 100 g Polli taggiasche olives
- 2 tablespoons Polli capers
- 4 anchovy fillets in oil
- 1/2 fresh chilli pepper
- 1 garlic clove
- 50 g Polli sun-dried tomatoes
- extra virgin olive oil