Pasta with Ricotta Cream, Anchovies and Piennolo Tomatoes

Method

1. Place garlic in a pan with abundant oil and parsley stems over low heat.
2. When garlic is golden, remove stems and garlic. Add chopped parsley and chili.
3. Add Piennolo tomatoes in oil and a splash of hot water. Cook.
4. Meanwhile, cook pasta al dente.
5. Drain pasta and add to the pan. Add broken anchovy fillets. Toss.
6. Add spoonfuls of ricotta and toss until creamy.
7. Serve with crumbled crostini on top.