Spaghetti in tomato sauce

Ingredients for 4 servings:

• 4 beefsteak tomatoes
• 8 anchovy fillets from the jar
• 1 bunch of basil
• 500g spaghetti
• Salt
• 1 tbsp olive oil
• 1 tbsp, heaped pine nuts
• 1 tbsp, heaped capers from the jar
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with fresh beef tomatoes, anchovies, capers and pine nuts

Wash the tomatoes and cut a cross into the skin on the side opposite the stem. Blanch the tomatoes, rinse well, peel, and roughly dice. Drain the anchovy fillets on kitchen paper, then finely chop. Rinse the basil, shake dry, pick off the leaves, and halve them. Cook the spaghetti in boiling water according to the package instructions until al dente. Heat the oil and toast the pine nuts, stirring occasionally. Add the tomatoes, anchovies, and drained capers and sauté for 2-3 minutes. Stir in half the basil. Season with a little salt and pepper. Drain the spaghetti and toss it into the sauce. Serve on plates and sprinkle with the remaining basil.