350 g fibre
rich Maccheroni
500 g ripe but firm tomatoes
2 salted anchovies
a tablespoon of capers
a bunch of parsley
2 cloves garlic
a small piece of hot chilli
3 tablespoons extra virgin olive oil.

Wash, skin and de-seed the tomatoes and cut the pulp into pieces. Peel the cloves of garlic. Wash the anchovies and remove the spine. Strip the parsley, wash and chop it. Sauté the cloves of garlic and the anchovies in a casserole with some oil, pounding the anchovies with a fork to reduce them to a paste. Add the tomatoes, the chilli, the capers and the parsley and cook for about 15 minutes, adding a little water if the sauce thickens too much. Meanwhile, cook the pasta in a pan with plenty of boiling salted water. Drain it when it is cooked al dente, pour into a serving dish, add the sauce and serve hot.