Summer spaghetti with cherry tomatoes and anchovies

Pasta

Servings

2-3

Preperation

5 minutes

Cooking

15 minutes

Waiting

200 g spaghetti 2 tbsp fillets in oil 3 φιλέτα αντζούγιας σε λάδι 1 garlic clove, finely chopped 200 g cherry tomatoes, halved Zest of 1 lemon Pepper 50 g grated parmesan

Boil the pasta in salted water. Reserve ½ cup of the pasta water.

In a large pan, heat the olive oil and add the anchovies. Mash them with a spoon until they dissolve.

Add the cherry tomatoes, then the garlic. Sauté for 2–3 minutes until softened and juicy.

Add the drained pasta and a bit of the reserved water. Mix well.

Remove from heat, add lemon zest, half the parmesan, and pepper.

Serve topped with the remaining parmesan.

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