400g of Riscossa egg pappardelle
300g cherry tomatoes or dates
2 cloves garlic
3-4 anchovy fillets in oil
extra virgin olive oil as needed
hot pepper (if desired)
In a large skillet (which must also contain the pappardelle) brown the slices of garlic, chili and anchovy fillets.
As soon as they soften, add the cherry tomatoes cut in half. Cook the sauce for 5-6 minutes as long as the tomatoes do not begin to wilt.
Meanwhile, cook the pappardelle in plenty of lightly salted water, drain al dente, add to the sauce and sauté everything in the pan for a few minutes, adding the coarsely grated pecorino and if necessary a few tablespoons of the pasta cooking water.
Serve immediately and sprinkle with more cheese and finely chopped parsley