Spaghetti Mangiafuoco

Ingredients

• 2 cups roughly chopped peeled tomatoes
• 20 cherry tomatoes
• halved
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic
• peeled
• crushed and chopped
• Small handful of capers
• 6 anchovies (tinned)
• 1 sprig fresh basil
• 1 sprig fresh parsley
• Crushed red pepper flakes
• Salt
• 1 pound spaghetti

Instructions

1. Combine the chopped tomatoes, cherry tomatoes, olive oil, garlic, capers, anchovies, basil, parsley and red pepper flakes in a saute pan and let simmer for 5 minutes.
2. Bring a large pot of salted water to a boil.
3. Add the spaghetti and cook according to the package directions.
4. Drain and put the pasta in the pan with the sauce.
5. Toss to combine before serving.