Pasta with Red and Yellow Cherry Tomatoes and Anchovy Sauce

Method

1. Bring a pot of salted water to a boil and add the spaghetti.
2. Cut the cherry tomatoes into quarters.
3. Chop the parsley (including the stalks).
4. In a pan, heat olive oil with sliced garlic cloves and parsley stalks. Brown the garlic.
5. Add the chopped parsley (do not fry it; add a little water).
6. Grate more garlic into the pan.
7. Add chili pepper to taste.
8. Add grated lemon zest.
9. Drain the pasta al dente and transfer it to the pan with some pasta cooking water.
10. Toss the pasta, adding more cooking water as needed until creamy.
11. Turn off the heat and add the anchovy sauce (colatura di alici).
12. Add the raw cherry tomatoes and mix.
13. Serve with fresh parsley and lemon zest.