Spaghetti Mangiafuoco

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2 cups roughly chopped peeled tomatoes

2 tablespoons extra-virgin olive oil

20 cherry tomatoes, halved

6 anchovies

2 cloves garlic, peeled, crushed and chopped

1 sprig fresh basil

1 sprig fresh parsley

Small handful of capers

Pinch crushed red pepper flakes

Salt

1 pound spaghetti