Dip tomatoes in boiling water, then remove skin, cut into quarters, scrape out seeds with a spoon. Cut off the tomatoes, anchovies and olives.
Heat oil, sauté peeled garlic cloves on 2 or automatic heat 4 to 5 until brown, remove from oil. Add tomatoes and sauté for 15 minutes in an open saucepan. Add anchovies, olives and capers, cook for another 10 minutes. Season the sauce with salt and ginger.
Sprinkle with parsley and serve with hot spaghetti.
of Hamburgische Electricitätswerke Ag
Anchovy, Sauce, Fish
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