Pasta Aglio e Olio e Peperoncino with Cherry Tomatoes.

Ingredients:

• 12 ounces (340 grams) spaghetti or linguine

• 1/3 cup extra-virgin olive oil

• 1 cloves garlic, thinly sliced

         . 3 anchovies 

• 1 teaspoon red pepper flakes (adjust to taste)

• 1 pint cherry tomatoes, halved

• Salt to taste

• Freshly ground black pepper to taste

• 1/4 cup fresh parsley, chopped

• Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the sliced garlic and anchovies to the skillet and cook, stirring frequently, until it begins to turn golden brown. Be careful not to burn the garlic, as it can become bitter. Add some basil 

4. Add the red pepper flakes to the skillet and cook for another 30 seconds, stirring constantly. 

5. Add the halved cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 3-4 minutes.

6. Add the drained pasta to the skillet, tossing to coat with the garlic, oil, and tomato mixture. If the pasta seems dry, add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.

7. Season with salt and freshly ground black pepper to taste.

8. Remove from heat and stir in the chopped parsley.