Recipe

Wash the cherry tomatoes and cut them into wedges.

In a large frying pan, sauté the clove of garlic and the chilli pepper with 4 tablespoons of olive oil.

As soon as the garlic is coloured, remove it and add the anchovy fillets to the pan, stirring with a wooden spoon until the anchovies have dissolved.

Now add the chopped tomatoes and cook for about 10 minutes with the lid on.

Once the time has elapsed, add the Taggiasca olives, mix and continue cooking for another 5 minutes.

Then add salt and turn off the flame.

Boil plenty of water in a saucepan that you will bring to the boil (not before), it will be used to cook the pasta.

When the water has come to a boil, pour the salt and pasta into the pot.

Drain the pasta al dente (1 or 2 minutes before the directions on the package) and pour it into the pan with the sauce.

Add a little of the pasta cooking water if necessary.

Quickly sauté them over high heat, add the chopped basil, mix and serve.