Pasta Porenta

Ingredients for 2 servings:

• 1 small can of anchovies
• 1 sprig(s) rosemary
• 200 g cocktail tomatoes, fresh
• ½ lemon(s)
• 1 chili pepper(s)
• 300 g spaghetti, thick

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

according to a northern Italian family recipe

Bring water to a boil, add a little salt. Squeeze the juice from the lemon. Meanwhile, simmer the rosemary, chopped chili, and anchovies in oil (or use the oil from a can of anchovies) over low heat. The anchovies will melt slightly and slowly become the sauce. Stir frequently. Add the spaghetti to the boiling water and cook until al dente, about 9 minutes. Before the spaghetti is al dente, heat the sauce to high heat and add the fresh cherry tomatoes. When the first tomatoes burst, you need to work quickly: Deglaze with the lemon juice and set aside. Drain the pasta water, reserving some. Add the spaghetti to the sauce while it’s still firm to the bite; it will continue to cook as you stir it. Now it’s time to stir, stir, stir (1-2 minutes) until the sauce is absorbed. Some tomatoes will lose their skin completely. If it gets too dry, add a little pasta water. The consistency should be nice and squishy. To serve, add 1-2 anchovies per plate.