Spaghetti alla "Ralfonso"

Ingredients for 4 servings:

• 500g spaghetti
• 1 onion(s)
• 1 zucchini
• 1 bell pepper(s)
• 1 can tomatoes, chopped, approx. 400 g
• 1 tbsp tomato paste
• 1 jar garlic, chopped, in chili oil, approx. 95 g
• n. B. Garlic clove(s), fresh, chopped
• 1 jar anchovies, approx. 50 g
• ½ jar capers, approx. 30 g
• 100 g olives
• 100 g tomatoes, dried in oil
• chili oil
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, roughly chop the onion, zucchini, and bell pepper and fry them in chili oil. Then add the chopped tomatoes, garlic, some previously torn anchovies, finely chopped olives, some previously chopped sun-dried tomatoes in oil, and capers. Meanwhile, cook the spaghetti. The sauce is “waiting” for the pasta, so it continues to simmer. When the spaghetti is al dente, divide it among plates, pour the sauce on top, and sprinkle with Parmesan cheese. This recipe is for anyone who likes garlic! Don’t be too stingy with it, or it won’t taste as good. And don’t worry, you won’t taste the anchovies at all in the end.