Spaghetti with Spicy Sicilian Tomato Sauce
Blanch the tomatoes for a few seconds in boiling water. Remove from the water and peel. Cut into quarters, remove the core, and finely dice. Peel the garlic. Finely dice the garlic, anchovies, and the chili. Mix the garlic, anchovies, and the chili. Heat the oil in a pan and sauté the garlic mixture. Add the tomatoes and wine, and simmer for 15 minutes over medium heat.
Cook the spaghetti in boiling salted water until al dente. Mix the capers and chopped olives into the sauce. Season to taste with salt and pepper. Drain the pasta thoroughly, then add to the sauce and toss until combined. Garnish with parsley and serve.