This dish is proof that simplicity and great basic ingredients are the key to real gastronomy.
- 5 salt-cured anchovies or 10 anchovy filets
- 2 cups grape tomatoes
- 1 lb short-shaped pasta
- ½ cup olive oil
- ½ cup pine nuts
- ¾ cup raisins
- 6 garlic cloves, sliced
- 1 Tbsp Mediterranean Herbs or Dionysios’ wild herbs
- 1 tsp hot chilli flakes
- ¼ lb kefalotiri or Romano cheese
- Remove the filets from the anchovies and chop finely. Halve the tomatoes.
- Cook the pasta in salted boiling water.
- Heat oil in a frying pan on medium heat. Brown pine nuts for 1 minute and remove with a slotted spoon. Fry the raisins until they puff up (about 1 minute) and remove.
- Next, add the garlic to the oil, and once golden, add the herbs and anchovies. Cook for 1 minute.
- Add the sliced tomatoes and return the pine nuts and raisins to the frying pan. Cook for 2 minutes before adding the hot chili.
- Drain the pasta, reserving 1 cup of the cooking water. Pour the pasta into a large bowl and add the contents of the frying pan with ½ cup of the pasta water. Toss well.
- Wait a minute before drizzling more oil along with half the grated cheese before tossing the pasta again. Add more pasta water if the dish is too dry.
- Serve with extra chilli flakes and the remaining cheese.