Greek farmer's pasta

Ingredients for 4 servings:

• 500g spaghetti
• 500 g tomatoes
• 300 g bacon
• 1 jar capers, approx. 90 g
• 1 can olives, drained, approx. 80 g
• n. B. Pepper, green
• 1 jar anchovy fillet(s) in brine, approx. 50 g
• 1 large onion(s)
• 5 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Dice the bacon. Remove the ends from the tomatoes and add them to boiling water. Remove after about 1 minute, score them, and peel off the skin. Then cut the peeled tomatoes into eighths. Dice the onion. Place the anchovies on a board and chop them finely. Chop the garlic and finely chop. Cook the spaghetti in salted water until al dente. At the same time, fry the bacon cubes in a little olive oil in a pan. After 2-3 minutes, add the onions and fry until translucent. Add the finely chopped garlic and the anchovies with the salt from the jar. Add the tomatoes and green pepper to the pan. Finally, add the capers with the liquid from the jar and the drained olives. Drain the pasta in a sieve and transfer to a bowl. Pour the sauce over the pasta and fold in.