Spaghetti with Tomatoes, Olives and Capers

Blanch the tomatoes in boiling water, then remove. Peel and quarter the tomatoes, then remove the core and finely dice. Peel and finely chop the garlic. Sauté the garlic and chili pepper in the oil. Add in the anchovies and tomato paste, sauté briefly, and add the tomatoes. Simmer for 5 minutes over medium heat, stirring occasionally. Add the capers and olives, then season to taste with salt and pepper. Cook the spaghetti in boiling salted water until al dente. Drain the pasta, then add to the sauce, and toss to combine. Divide into plates, garnish with basil, and serve.