Spaghetti with Anchovies and Pecorino

Method

1. Heat abundant olive oil in a large pan over low heat. Add peeled garlic cloves cut in half and parsley stems. Sauté gently until garlic is golden.
2. Remove and discard the garlic and parsley stems from the oil.
3. Add cherry tomatoes (preferably Piennolo tomatoes) to the pan, cut them open with a spoon, and crush them slightly. Cook until they soften and release their juices.
4. Add fresh chili pepper (if desired) and continue cooking.
5. Meanwhile, clean the anchovies: remove heads, backbones, and tails. Rinse under cold water.
6. Cook spaghetti in a large pot of salted boiling water until al dente (reserve some pasta water before draining).
7. Drain the pasta and transfer it directly to the pan with the tomato sauce.
8. Add the raw anchovy fillets on top of the hot pasta. Toss well so the anchovies break down and coat the pasta, using the residual heat to cook them.
9. Add a splash of reserved pasta water to create a creamy emulsion. Continue tossing.
10. Finish with grated Pecorino Romano and chopped fresh parsley. Toss again.
11. Plate and serve immediately with extra Pecorino and parsley on top.