Pasta with Cherry Tomatoes and Anchovies

To prepare the pasta with cherry tomatoes and anchovies, we used semi-cleaned fresh anchovies: we only had to remove the central bone. If yours still need cleaning, just follow our kitchen school on how to clean anchovies and use about 14 oz. Continue with the cleaning and cutting of the garlic clove, getting thin slices 2. Then clean the chili from the stem, seeds, and internal filaments and chop it up 3.

Remove the stems from the carefully rinsed caperberries and cut them into quarters 4. Finally, wash the cherry tomatoes, then cut them in half 5, clean the onion, and slice it thinly 6.

In a pan, pour some oil along with the chili, sliced garlic, capers, and add the onions 7. Let everything heat over medium heat for 5 minutes; stir occasionally. After the time in which the base has well-flavored, add the cherry tomatoes 8, a pinch of salt 9, and pepper, and cook for 15 minutes.

In the meantime, set a pot of water on the stove and bring it to a boil. As soon as the sauce is almost cooked, you can add the anchovies and let them flavor for a couple of minutes 10. Be careful not to let them break apart, so stir gently 11. The water should be boiling, salt it and add the pasta. Meanwhile, chop some parsley and add it to the pan that you will have turned off and kept warm 12.

When the pasta is cooked, drain it directly into the sauce 13, turn the heat back on for a brief flame-up 14, if necessary, extend with a little pasta cooking water, and it’s ready. All that’s left is to plate your pasta with cherry tomatoes and anchovies, sprinkle it with a bit more parsley, and enjoy 15!