Italian-Style Spaghetti

Method

1. Make a small incision in each cherry tomato. Do not cut them through.
2. In a pan, heat olive oil with a peeled garlic clove over medium heat.
3. Add the cherry tomatoes, a pinch of salt, dried oregano, and anchovy fillets. Cook over medium-high heat, stirring occasionally, until the tomatoes soften and the oil becomes transparent. Remove the garlic clove.
4. Meanwhile, cook the spaghetti in salted boiling water until al dente (about 10 minutes).
5. Transfer the cooked spaghetti to the pan with the tomatoes. Toss over high heat, allowing the pasta to lightly toast and caramelize, similar to pasta all'assassina.
6. Remove the pan from the heat. Add some of the diced buffalo mozzarella (which has been left at room temperature for at least 2 hours to drain) and a little pesto. Mix gently.
7. To serve, plate the pasta, top with remaining mozzarella and pesto, and drizzle with extra virgin olive oil.