Cut the anchovy filets into ⅛-inch strips and mince them by chopping crosswise.
Mix the garlic mince and anchovy mince together.
Press down on them with one side of your chef’s knife and smear them against the surface of your cutting board until they’ve turned into a uniform paste.
Slice the cherry tomatoes
Slice the cherry tomatoes into ½ or ⅓ (depending on each cherry tomato's size).
Boil the pasta noodles in salted water
Bring a pot of generously salted water to a rolling boil.
When the water is steaming, bubbling, and churning, add the pasta to the pot and give the noodles a quick stir.
Let the noodles cook. Come back to the pot 2-3 minutes before the recommended time in the cooking instructions on the package.
Make the sauce in your pan
Preheat your frying pan for 2-3 minutes over medium-high heat.
Drizzle 2-3 tablespoons of olive oil in the hot frying pan. Lift the pan and swirl it around, coating the entire cooking surface with olive oil.
Add the anchovy-garlic paste and sauté it briefly, stirring constantly, for 30 seconds.
Scoop out 1 soup ladle of salty and starchy pasta water from the pasta pot. Pour it in the pan to add a cooking liquid that will keep the garlic from burning.
Add the cherry tomatoes to the pan and cook the sauce, stirring occasionally.
Finish cooking the noodles with the sauce
When the pasta noodles in the pot are slightly stiff and almost al dente, transfer them from the pot to your pan. Optionally, add a few chili flakes to give the pasta a little kick.
Cook the noodles with the sauce, tossing them in the pan often, for 2-3 minutes. When the sauce has evaporated and all that's left is coating on the noodles, the pasta is done.
Nutrition
Serving: 350gCalories: 359kcal
Keyword al dente, anchovies, anchovy fillets, cherry tomatoes, dried pasta, dried pasta nests, dry pasta, extra virgin olive oil, garlic, pasta, tagliatelle