Lasagnette with spicy tomato sauce

Ingredients for 4 servings:

• 1 onion(s), red
• 1 garlic clove(s)
• 2 anchovies, pickled
• 30 g capers (from the jar)
• 2 small chili peppers, red
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 can of peeled tomatoes (800 g)
• 1 bunch of oregano
• Salt
• Pepper, freshly ground
• ½ tsp honey
• 400 g pasta (lasagnette)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the onion and garlic and dice finely. Rinse the anchovies, pat dry, and finely chop. Drain the capers. Rinse, trim, and finely chop the chilies (wear oven gloves). Heat 2 tablespoons of oil in a saucepan. Sauté the onion, garlic, anchovies, capers, chili, and tomato paste. Add the canned tomatoes. Simmer uncovered over medium heat for 30 minutes, crushing the tomatoes with a wooden spoon. Rinse the oregano, shake dry, and pluck the leaves from the stems. Set aside 1 tablespoon of the leaves and finely chop the rest. Season the tomato sauce with salt, pepper, and honey. Finally, stir in the remaining olive oil and chopped oregano. Cook the pasta in plenty of salted water according to the package instructions until al dente. Drain briefly, then stir into the hot tomato sauce. Sprinkle with the remaining oregano leaves.