Bucatini with caper sauce

Ingredients for 4 servings:

• 400 g pasta (bucatini or maccheroni)
• 40 g capers, pickled in salt
• 100 g olives, black, pitted
• 2 cloves garlic
• 50 g shallot(s)
• 10 anchovy fillets, salted
• 500 g tomato(s) or 1 can Pizza tomatoes.
• 2 pepperoncini
• 6 tbsp oil (olive oil
• 80 g cheese (Pecorino)
• Black olives for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Finely chop the capers and pitted olives. Finely chop the garlic cloves and shallots. Cut the anchovy fillets into small pieces. Peel the tomatoes, remove the stems, and seeds. Remove the seeds and membranes from the pepperoncini and finely chop. Heat the oil in a large enough pan. Add the capers, olives, diced garlic and shallots, and anchovies. Sauté for 2-3 minutes, stirring constantly. Stir in the tomatoes and pepperoncini and simmer for another 15 minutes. Meanwhile, cook the pasta in boiling salted water until al dente, drain well, and toss with the sauce. Serve on plates and garnish with shaved pecorino and olives.