Spaghetti With Anchovies And Cherry Tomatoes

Preparation:

Preparation: Lightly scrape the anchovies, wash and dry them with kitchen paper, then bone and fillet them. Wash the cherry tomatoes and chop them roughly, discarding the seeds. Heat the oil in a pan together with the chilli pepper and brown the garlic cloves that you will have lightly crushed with the knife blade. When the garlic has browned, discard it, remove the pan from the heat and melt the anchovy fillets by crushing them with a fork in the hot oil. Put the pan back on the heat, add the tomatoes and cook them uncovered, over high heat, for a few minutes so that they dry a little without losing their raw flavour. Do not add salt. Cook the spaghetti and drain them al dente then sauté them for a minute in the sauce and serve piping hot.