Cooking instructions: Bring a large pot of water to a boil and blanch the tomatoes for a couple of minutes. Drain the tomatoes, peel them, remove the seeds, and then cut into cubes. In a frying pan, brown one or two chopped garlic cloves in olive oil with 1 Tbsp. desalted capers, a few well-rinsed salt-packed anchovies, a handful of pitted black olives, and some fresh hot pepper. After a few minutes, add the chopped tomatoes with a little salt and cook for 10 to 15 minutes. In the meantime, add salt to the water in which you cooked the tomatoes and cook the spaghetti until al dente. Drain the spaghetti then add it to the pan with the sauce. Sauté everything together for a minute and top with fresh chopped parsley.