Fresh Tomato and Anchovy Pasta (Spaghetti e Alici)

Ingredients

• 2 cloves garlic minced
• 8 anchovies chopped ((I used anchovies canned oil and drained))
• 4-6 tablespoons olive oil
• 14-16 cherry or grape tomatoes (halved) ((halved))
• ½ teaspoon basil
• ½ teaspoon oregano
• 1-2 pinches hot pepper flakes
• 3 cups cooked spaghetti ((approximately 12 ounces / 350 grams dried))

Steps

1. 1

   In a large pot of boiling salted water cook the spaghetti al dente.

2. 2

   While pasta is cooking, in a large pan add the olive oil, garlic and tomatoes, basil, oregano and a pinch or 2 of hot pepper flakes, gently stir together and cook on medium heat until tomatoes have softened and have started dry out, make a space between the tomatoes and add the anchovies, continue to cook on medium heat until the anchovies have turned into a creamy paste (about 5 minutes), gently combine.

3. 3

   Add the cooked spaghetti plus 3-4 tablespoons of pasta water and a tablespoon or two of extra oil if you wish, raise the heat to high, toss continually coating the pasta and the sauce has thickened, approximately 1 minute. Serve immediately. Enjoy!