Mezze maniche with cherry tomatoes and anchovies

To prepare the mezze maniche with cherry tomatoes and anchovies, start by bringing plenty of water to a boil in a pot for the pasta. When it's boiling, add salt. Meanwhile, continue with the preparation of your sauce. Take the cherry tomatoes, wash them well, and place them on a cutting board where you will cut them in half and then into quarters 1. Now take a non-stick pan, drizzle a little oil over it, and place a clove of garlic to brown over moderate heat 2. When the garlic is golden, remove it from the pan 3.

Add the cleaned anchovies to the pan 4, letting them dissolve in the oil 5. When the anchovies are well dissolved, add the previously quartered cherry tomatoes 6.

Sauté the cherry tomatoes over high heat in the oil with the anchovies 7, until they begin to soften, but without completely mashing. At this point, add the chili pepper, seeds removed and cut into strips, and adjust salt and pepper. Be careful not to over-salt since the anchovies are already very salty. Cook the pasta and drain it al dente 8, then toss it in the sauce for a few moments. At this point, your mezze maniche with cherry tomatoes and anchovies are ready. Place the pasta tossed in the sauce on serving plates and serve it hot, garnishing, if you like, with some basil leaves and rolled anchovies 9.