Pasta alla Sangiovannello

Wash and dry the cherry tomatoes, then cut them in half. Wash the chili peppers, remove the seeds, and chop them into small pieces. Peel and finely chop the garlic.

Heat the 4 tablespoons olive oil in a large frying pan. Add the garlic and gently sauté it without letting it brown, as overly browned garlic can become bitter.

Add the 10 anchovy fillets and cook over medium heat while stirring until they have almost completely dissolved into the oil.

Add the halved cherry tomatoes and chopped chili peppers to the pan.

Stir in the 40 g capers and simmer everything over medium heat until the tomatoes soften and begin to break down into a thick sauce.

Meanwhile, cook the 500 g pasta in lightly salted water according to the package directions until al dente. Drain the pasta, reserving a little of the cooking water.

Transfer the pasta directly to the pan. Add 1 to 2 tablespoons of the reserved pasta water and toss over high heat for 2 minutes until the pasta and sauce are thoroughly combined.

Taste and adjust the seasoning before serving. Finish with freshly ground coarse black pepper and dried oregano as desired.