This spaghetti with anchovies dish tastes like it came directly from the Mediterranean. Literally. Yes, anchovies are harvested in the Mediterranean (and North Atlantic).
500gspaghetti,reserving 1/2 cup cooking liquid (120 ml)
2tablespoonsextra virgin olive oil
4anchovy filets (packed in oil), drained and chopped
1fresh red chili,seeded and finely chopped
2lbaromatic vine-ripened tomatoes(such as mini plum tomatoes or cherry tomatoes) (about 1 kg)
sea salt and freshly ground pepper,to taste
1tablespoonfresh chopped parsley
1tablespoonfresh chopped tarragon
1tablespoonfresh chopped chives
Fill the large pot with cold water and a pinch of salt. Bring to a rapid boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook anchovies and garlic until soft, about 4 minutes.
Add the chili and tomatoes, season with salt and pepper and saute for 10 minutes, until the tomatoes are falling apart.
Toss in pasta and add the cooking liquid, cook for 1 more minute, toss in the herbs and serve.