Spaghetti with Anchovies and Sun-Dried Tomatoes

Soak the sun-dried tomatoes as needed and then cut them into strips, also cut the olives into narrow strips and remove the seeds. Remove the anchovies from the oil, drain and heat the remaining oil in a large frying pan. Briefly sweat the anchovy fillets in it and then tear them into small pieces with a wooden spoon. Add the tomato strips together with the olives and also sauté briefly. Add the vegetable stock and white wine and stir in the butter. Let the sauce boil down to a creamy consistency. Add the spaghetti cooked al dente in salted water directly from the pasta water to the prepared sauce. Toss well again and season with chopped parsley, salt and pepper.

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