Blanch tomatoes briefly with boiling water (scald), cool and remove skin. Remove the seeds and coarsely chop the flesh. Chop olives and capers. Chop anchovy fillets and mash finely with a fork. Slit peppers open, remove seeds, cut peppers into narrow rings. Chop garlic cloves finely. In a saucepan, heat the olive oil. Sauté garlic and peppers in it, stirring.
Add tomato pulp, paradeis pulp and crushed anchovy fillets. Simmer gently for 15 min in an open saucepan. Meanwhile, in a large saucepan, bring salted water to a boil. Cook spaghetti in it for 8-10 min until al dente. Chop parsley very finely. Stir capers and olives into the sauce, season with salt and pepper. Drain spaghetti, mix with sauce on the spot. Sprinkle parsley, perhaps add freshly grated Parmesan to the table.