Spaghetti alla Puttanesca Carrettiera

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. Meanwhile, cut the cherry tomatoes into quarters.
3. Cut the pitted black olives into quarters.
4. In a large bowl, combine the quartered tomatoes, olives, crushed garlic cloves, chopped anchovies (or anchovy paste), chili pepper, paprika, black pepper, oregano, and torn basil leaves.
5. Add a generous drizzle of extra virgin olive oil and a pinch of salt. Mix well and let the flavors meld.
6. Grate some pecorino cheese (optional) and set aside.
7. When the spaghetti are al dente, drain them, reserving about a cup of the cooking water.
8. Add the hot spaghetti to the bowl with the raw tomato mixture. Toss well, adding a splash of the reserved cooking water to help create a creamy emulsion. Remove the garlic cloves if desired.
9. Add the grated pecorino (if using) and toss again, adding more cooking water if needed to achieve a creamy consistency.
10. Transfer to a serving bowl or plate. Garnish with a fresh basil leaf. Serve warm or at room temperature.