What You’ll Need:
Pasta noodles of your choice (I prefer thick spaghetti noodles)
1 can/tin of anchovie filets
extra virgin olive oil
1 bunch of compari tomatoes sliced into quarters
5 cloves of garlic
Drop your noodles into a boiling pot of water and cook for 6 – 8 minutes.
Saute the garlic and anchovies in olive oil in a sauce pan or skillet until garlic is golden brown and anchovies begin to desolve add your tomatoes and continue to stir. as they become soft smash
them with your spoon until they thicken into your sauce. I like to leave some in tact to add a rustic look to the sauce. Add a nice splash of red wine and stir, burning off the alcohol.
Once the noodles are not quite cooked strain them and then add to your sauce. Stir until completely coated with your sauce.
add portion size to your plate and garnish with your fresh basil.