Wash the vegetables. Cut the fresh tomatoes in pieces and the onion in very thin slices.

In a large pot, bring to boil enough water to cook the spaghetti. When boiling, add salt and the pasta. Cook until \"al dente\", stirring occasionally.

while waiting, heat a large non sticking pan. When hot add the olive oil, the onion slices and the anchovy fillets or anchovy paste. Cook for 2 minutes or until the anchovies dissolve and the onion slices are caramelized.

Add the capers and the fresh tomatoes and stir fry for no more than 2 minutes at low heat. Adjust of salt and pepper.

When the pasta is ready, drain it and dress with the fresh tomatoes, anchovies and capers sauce and serve immediately.

For a vegan variation of this recipe you can substitute the anchovies with a miso paste.