Spaghetti with anchovy sauce and cherry tomatoes

To make spaghetti with anchovy sauce and cherry tomatoes, start with the pistachio crumble: in a bowl, pour the chopped pistachios and breadcrumbs 1 and mix 2. Heat the oil in a small pan over medium heat 3.

Add the breadcrumbs and pistachios 4, lightly salt 5 and cook for a few minutes, stirring often 6 to achieve an even toast. When they are crunchy, toasted, and fragrant, remove from heat and let cool.

Wash the cherry tomatoes, then cut them in half lengthwise 7; set aside. For the sauce: split the chili pepper in half 8, heat the oil in a large pan along with a crushed clove of garlic and half the chili pepper 9.

Add the olives 10 and capers 11. When everything starts to sizzle, cook for about a minute, then remove the garlic and the chili pepper 12.

Add the yellow cherry tomatoes 13 and sauté over high heat for 5 minutes. Add a pinch of sugar to balance the acidity of the tomato if necessary, then season with some torn basil leaves 14. Cook for about fifteen minutes over low heat, covering with a lid 15.

Bring a pot of lightly salted water to a boil (remember that the anchovy sauce and capers are already very salty): cook the pasta for 4 minutes less than indicated on the package 16. Drain the pasta and finish cooking it directly in the pan 17, using as much pasta cooking water as needed 18.

Once cooked, off the heat, add the lemon zest 19 and the anchovy sauce. Mix while gradually adding a couple of tablespoons of oil 21 to emulsify the sauce well.

Serve immediately 22 topping everything with the pistachio crumble 23. The spaghetti with anchovy sauce and cherry tomatoes are ready to be enjoyed 24.