Pikante spaghettini

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500 gr verse rijpe tomaten
3 teentjes knoflook
100 gr zwarte olijven
1 groene Spaanse peper
1 dl koudgeperste olijfolie
1 eetlepel kappertjes
8 ingelegde ansjovisfilets
400 gr spaghettini of cappellini (dunne spaghetti)
zout
1 bosje peterselie

Dompel de tomaten 10 tellen in kokend water onder, pel ze, verwijder de zaadjes
en snijd het vruchtvlees in stukjes.
Pel de knoflookteentjes en snijd ze in plakjes.
Ontpit de olijven en snijd ze in reepjes.
Verwijder de zaadjes van de Spaanse peper en snijd hem in ringen.
Verhit de olie en fruit de knoflook 1 minuut, voeg de ansjovisfilets toe en
prak ze fijn.
Roer de olijven, kappertjes, Spaanse peper en tomaten erdoor en laat alles
onder af en toe omscheppen 10 minuten zachtjes stoven.
Kook de spaghettini in veel water met een beetje zout, giet ze af en schep ze
in de sauspan.
Roerbak de pasta 1 minuut, bestrooi met gehakte peterselie en dien op.