Carve tomatoes crosswise, blanch with boiling water and let it stand for about 1 minute. Lift out, rinse with cold water and peel off the skin. Dice the tomatoes.
Peel and finely chop the onion. Rinse anchovies under cold water, dab dry and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into thin rings.
Heat 1 tablespoon of oil in a saucepan. Fry the tomatoes, onion and anchovies briefly. Deglaze with strained tomatoes. Add chilli and 1 pinch of salt. Bring to the boil and simmer covered for about 30 minutes.
In the meantime, boil the egg for 8-10 minutes until hard. Cook the pasta in about 2 l boiling salted water (about 1 teaspoon salt per litre) according to the instructions on the packet. Add frozen peas approx. 5 minutes before the end of cooking time and cook with them.
Fry the minced meat in 1 tablespoon of hot oil until crumbly. Season with salt and pepper.
In the meantime, peel the egg. Finely dice the egg, salami and all the cheese. Add the salami to the tomato sauce about 3 minutes before the end of cooking time. Season the sauce with salt, pepper and 1 pinch of sugar. Drain the pasta and peas.
Mix with tomato sauce, minced meat, egg and cheese, heat briefly. Serve with basil.