Pour the peeled tomatoes into a large bowl and add to it the tomato paste.
Crush the tomatoes with an immersion blender and pour everything into a pan.
Cook the tomatoes for about 30 mins. at low flame.
Chop the hazelnuts and walnuts coarsely.
In a saute` pan put some olive oil and saute` the chopped nuts. Saute` for a few mins.
Add the capers, olives and anchovies and continue cooking for an additional 10 nins.
Add the sauteed nuts to the tomato sauce and cook together for another 5 mins.
Pour the sauce over spaghetti or any other pasta of your choice and enjoy.