Spaghettino with anchovy sauce

A first course with the flavor of the sea that will force you to 'make the slipper'.

Let's start by heating a clove of garlic crushed with oil in a pan, and if you like it spicy, add half a chilli pepper. As soon as everything starts to fry, let it cook for another minute and then remove the garlic and chilli. Add the cherry tomatoes from Pacchetella del Piennolo del Vesuvio to your liking

In the meantime, bring a pot of slightly salted water to the boil (be careful that the anchovy sauce is already very tasty). Cook the pasta 4 minutes less than what is indicated on the package and finish cooking directly in the pan, with the help of cooking the pasta water. Once you have reached the desired crunch, remove the pan from the heat and add the anchovies dripping and a couple of spoons of extra virgin olive oil, so as to emulsify the sauce well. If you like, you can add grated lemon peel to refresh the dish or some pistachio chips. Bon Appetit!

Ps. For the shoe, I recommend wholemeal Cafone Bread, which, soaked in sauce, becomes irresistible!