Rigatoni with Two Tomatoes, Garlic, Oil, Chili, and Anchovies

Method

1. Bring a large pot of salted water to a boil and cook the rigatoni for 14 minutes.
2. While the pasta cooks, prepare the garlic: remove the root end, gently crush the clove to loosen the skin, and peel off some of the skin (leave a bit if desired).
3. Prepare the chilies: remove the seeds from one chili to reduce heat, cut it into large pieces, and leave another chili whole with seeds.
4. In a cold pan, add a generous amount of olive oil.
5. Add the whole anchovies to the pan (they will melt later).
6. Add the prepared garlic and chili pieces to the pan.
7. Cut the datterini tomatoes in half without separating them completely, and arrange them in the pan on top of the anchovies.
8. Cut the cherry tomatoes in half and place them on top of the garlic.
9. Turn on the heat to medium, add a pinch of coarse salt, and cook for 5 minutes.
10. After 5 minutes, turn off the heat and add 2 raw anchovies to preserve their aroma.
11. Drain the pasta al dente and transfer it to the pan with the sauce.
12. Toss well to combine, adding a little more olive oil if needed.
13. Serve, placing the garlic cloves visibly on top so guests can remove them if they wish. Drizzle with raw olive oil.