• 400g of Mancini pasta
• 40 g of anchovy fillets from the Cantabrian Conservas Angelachu
• 150 g of cherry tomatoes
• 1 clove of garlic
• chili pepper to taste
• 40g of extra virgin olive oil
Carefully wash the cherry tomatoes and cut them in half.
Take a pan and sprinkle it with a drizzle of oil on which you will also throw a clove of garlic. When the garlic browns, remove it from the pan. Melt the anchovies in the oil.
When the anchovies are well melted, you can add the cherry tomatoes and sauté them until they soften. Add the chilli, salt and pepper.
Once your pasta is ready, sauté it together with your sauce and then serve it garnishing everything with a few basil leaves.