Anchovies (anchovies) in pan with tomatoes and capers

Clean the anchovies depriving them of head, bones and entrails; wash them well and, without drain, place them pressed together in a saucepan. Add the chopped garlic, the tomatoes washed and cut into small cubes, a few well washed and chopped caper, a pinch of salt and pepper and 1 tablespoon oil.

Put the covered pan on a moderate flame and cook for 15 minutes. When cooked, add 1 tablespoon of olive oil, a pinch of oregano and chopped parsley. Serve immediately very hot with a side of vegetables.