Spaghetti with Cherry Tomatoes and Anchovies

Among all kinds of pasta, I think this sauce is my favourite! Very, very easy and delicious!

For 4 persons:

  • 30 cherry tomatoes
  • 3 cloves of garlic
  • 8 anchovies
  • 1/4 glass of evo oil
  • 6/7 tablespoons of breadcrumbs
  • chilly (optional)
  • salt ar

First put a small, nonstick frying pan with two tablespoons of oil on the heat. When the oil is hot add the breadcrumb and wait until golden always stirring. Now put the heat off and keep the bread aside.

In a larger pan put the rest of the oil with the garlic, if you want to use the chilly put it now. When the garlic has reached a nice, golden colour you can take it away, togegher with the chilly if you’ve used the fresh kind. Add the anchovies and let them melt on a medium heat. 

In the meantime cut the cherry tomatoes in 4.

It would be much more elegant if you peeled the tomatoes… I never do because I am quite lazy but here is how is done:

Put some water to boil in a small sauce pan. With a sharp knife cut a cross on the bottom of each tomato. Now dip them 4 or 5 at a time in the boiling water for about 20 seconds. When they have cooled down it will be very easy to peel them. And if you want to do a nice job, you could cut them in two e take away the seeds too.

When the anchovies are completely meltet you can add the tomatoes and let cook for 10/15 minutes on a medium-low heat.

Now put your spaghetti to boil. I have used whole wheat spaghetti. When they are half-way through drain them BUT KEEP THE WATER and tranfer them into the sauce. Continue to cook adding a ladle of water from time to time. When the pasta is cooked turn the heat off and prepare your plates. Sprinkle a large spoonfull of the toasted breadcrumbs on top of each dish and if you want some oregano too, and serve it!





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