This dish is proof that simplicity and great basic ingredients are the key to real gastronomy.
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.