Spaghetti with Anchovies, Cherry Tomatoes and Pecorino

Method

1. Clean the garlic and cut in half. Place in a pan with oil and parsley stems over low heat to extract flavors.
2. When garlic is golden, remove parsley stems and garlic. Add cherry tomatoes cut in half and lightly crush them.
3. Add coarse salt and chili. Let cook.
4. Meanwhile, clean the anchovies: break the head, remove the backbone with your finger, rinse.
5. Cook pasta al dente.
6. Drain pasta and add to the pan with the sauce. Add anchovies in large pieces. Toss: the heat of the pasta will cook the anchovies.
7. Add chopped parsley and some pasta water. Toss until creamy.
8. Serve with generous grated pecorino romano.