Schiaffoni Sicilian style

Start by chopping the tomatoes, chili pepper and garlic. Set aside.

In a frying pan add a little EVOO and brown the anchovies over medium-low heat for a couple of minutes. In the meantime, put the pasta in a pot with plenty of water as soon as it boils. We do not add salt because the ingredients are already salty. Make it as indicated on the package to "al dente".

In the frying pan add the three ingredients you chopped before and mix for about 3-4 minutes. Now add the pine nuts and mix for another minute. Then add the capers and half a ladle of the pasta cooking water and the concentrate. Mix everything well, drain the schiaffoni when they are ready and add them to the pan. Stir so that the pasta gets well "soaked" in the sauce.