Spaghetti alla Sicula with Anchovies and Pecorino

Method

1. Clean the anchovies: remove the head, open the belly and remove the guts, then press along the backbone to remove it, also remove the tail. Rinse them in salted water to remove any impurities.
2. Prepare the ingredients: finely chop the parsley, crush the garlic clove and remove the germ if present, slice the fresh chili if using.
3. In a large pan, add a generous drizzle of extra virgin olive oil, the crushed garlic, and the chili. Cook over low heat until fragrant. Add the anchovy paste (or 2-3 anchovy fillets) and let it melt into the oil.
4. Add the pitted olives and capers. Sauté for a minute, then increase the heat to medium.
5. Add the cherry tomatoes (Pachino variety). Cook over medium-high heat, stirring occasionally, for about 7-8 minutes until the tomatoes release their water and begin to soften. Season with a pinch of salt and freshly ground black pepper.
6. Gently place the whole anchovy fillets into the sauce. Cover the pan and reduce heat to low. Cook the anchovies gently without breaking them.
7. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente.
8. When the pasta is almost done, drain it, reserving some pasta water. Transfer the spaghetti to the pan with the sauce.
9. Turn the heat up and toss the pasta with the sauce for about one minute, adding a splash of pasta water if needed to create a creamy consistency.
10. Remove the pan from the heat. Add half of the chopped parsley and all of the grated pecorino cheese. Mix vigorously to combine and melt the cheese.
11. Add the remaining parsley and a final drizzle of extra virgin olive oil. Toss well. Serve immediately.