| 250 g | pasta (long variety, e.g. tagliatelle) |
| 150 g | chorizo |
| 80 g | olives |
| 40 g | anchovies |
| 20 g | capers |
| 500 g | tomatoes (canned, chopped) |
| 1 | onion |
| 2 cloves | garlic |
| 1 tbsp | sugar |
| salt | |
| pepper |
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.
Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.
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.
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