1.Cook spaghetti according to package instructions in salted boiling water.
2.In a pan, heat olive oil and sauté minced garlic until fragrant.
3.Add anchovies and capers, cooking until the anchovies dissolve.
4.Stir in tomato pulp, and let it simmer for a few minutes.
5.Add the cooked spaghetti to the sauce, mixing well.
6.Finish with freshly squeezed lemon juice and chopped parsley. Adjust seasoning with piment d’Espelette and salt.