Spaghetti Mangiafuoco

• 2 cups roughly chopped peeled tomatoes
• 20 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled, crushed and chopped
• Small handful of capers
• 6 anchovies (tinned)
• 1 sprig fresh basil
• 1 sprig fresh parsley
• Crushed red pepper flakes
• Salt
• 1 pound spaghetti

1. Combine the chopped tomatoes, cherry tomatoes, olive oil, garlic, capers, anchovies, basil, parsley and red pepper flakes in a saute pan and let simmer for 5 minutes.
2. Bring a large pot of salted water to a boil.
3. Add the spaghetti and cook according to the package directions.
4. Drain and put the pasta in the pan with the sauce.
5. Toss to combine before serving.

tomatoes, tomatoes, extravirgin olive oil, garlic, handful of capers, anchovies, fresh basil, parsley, red pepper, salt, spaghetti

Taken from www.foodnetwork.com/recipes/spaghetti-mangiafuoco.html (may not work)