Spaghetti with Fresh Anchovies

Method

1. Clean the fresh anchovies: remove heads, guts, and backbones. Rinse in salted water, then rinse under fresh water.
2. Slice the red onion (not diced). Crush the garlic clove but leave in its skin.
3. In a small pot, combine the onion, garlic, chili, and a drizzle of olive oil. Cook over medium heat. When it starts sizzling, add a splash of water to stew the onion. Season with a pinch of salt.
4. Once the onion is soft and translucent, add half of the cleaned anchovies. Cook until the liquid evaporates and the anchovies start to sizzle.
5. Add the tomato passata. Rinse the passata jar with water (about half the amount of passata) and add that water as well. Bring to a boil, then reduce heat to low, cover partially with a lid, and simmer for 45 minutes.
6. With 10 minutes left, add the remaining anchovies. Also start boiling water for the pasta.
7. After 45 minutes, transfer the sauce to a wide pan. Increase heat to high and reduce the sauce until it thickens and the flavours concentrate.
8. Cook the spaghetti in salted boiling water until al dente. Drain and add to the pan with the sauce. Toss well, adding a little extra virgin olive oil if needed to make it glossy.
9. Remove from heat, sprinkle with chopped parsley, and serve immediately. Optionally, serve with toasted bread rubbed with garlic and oil.