Cook pasta for approx. 8 – 10 min. in plenty of salted boiling water, according to package instructions. When draining, save some pasta water and set aside.
- 20 g capers
- 80 g olives
- 40 g anchovies
- 1 onion
- 2 cloves garlic
- 150 g chorizo
Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.
- large frying pan
- cooking spoon
Fry chorizo over medium-high heat until it is crispy. Add onions and garlic and sauté for approx. 2 – 3 min.
Add olives, anchovies, and crushed tomatoes and allow to simmer for approx. 15 – 20 min. on low heat until the sauce has thickened slightly.
Fold in capers and season with sugar, salt and pepper. Add cooked pasta, toss briefly and garnish with more capers to taste.