Pasta dishes are always a good idea!
Drain the anchovies and mash them with a fork. Now mix them into the room-warm butter. Add the juice of one lemon and black pepper. Form the mixture into a ball and set in the refrigerator. Remove the peel from the garlic and crush it.
Blanch, peel and mash the tomatoes. Put on water for the spaghetti.
Heat the oil and garlic in a frying pan. Just before the garlic turns brown, add the tomatoes, season with a little salt and pepper and simmer on low heat for 10-12 minutes. Remove from the heat and stir in the parsley.
In the meantime, make the spaghetti al dente and drain. Put the anchovy butter (cooled) in the serving bowl form and pour the hot pasta over it. Mix the butter as well as the spaghetti thoroughly. Form a large blob of hot tomato sauce over the spaghetti and bring to the table on the spot.