- 3 cloves of garlic, thinly sliced
- Half a chilli, sliced
- About 5-6 anchovy fillets, chopped
- Handful halved cherry tomatoes
- Parsley, torn
Once you've chopped everything up, heat some oil (from the anchovy tin). Begin to fry the anchovies over a low heat. Add in the garlic and chilli and fry a little. Add in the tomatoes. Finally add in a large knob of butter and let it all simmer together. Slightly press the tomatoes so the juices come out. Season with pepper. #funky
The pasta should just be done now. Spoon two ladles of pasta water into the frying pan and then add in the pasta. Add in some parsley and stir about.
Serve. I suggest picking it up with two wooden spoons rather than pouring it otherwise it'll be very wet.
Add in some parsley and stir about. Serve.
Top with more parsley.