Sicilian Spaghetti with Anchovies and Cherry Tomatoes (Spagatata)

In a large skillet over medium heat, add a generous amount of olive oil.

Add the anchovy fillets to the hot oil and cook, stirring occasionally, until they melt and dissolve into the oil.

While the sauce starts, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente.

Add the sliced garlic to the skillet with the anchovy oil. Cook for 1-2 minutes until fragrant, being careful not to let it burn.

Add the cherry tomatoes to the skillet.

As the tomatoes begin to soften, use a spatula or spoon to gently mash them, releasing their juices to create the sauce.

Once the tomatoes are mashed and the sauce is simmering, season with a small amount of salt, crushed red pepper, and black pepper.

Reduce the heat to low and let the sauce simmer for 10-15 minutes to allow the flavors to meld.

Drain the cooked spaghetti and transfer it to a large serving bowl.

Pour the hot tomato and anchovy sauce directly over the spaghetti.

Add the chopped fresh basil and parsley to the bowl.

Using tongs, toss everything together until the spaghetti is evenly coated with the sauce and herbs.

Serve immediately, topping with shaved Parmesan cheese if desired.