Pasta with Tomatoes, Garlic, Anchovies and Olives

Try this delicious pasta dish:

Finely dice the onion and gently sauté in hot oil in a frying pan until soft. Then add the chopped garlic and finally the anchovies. Simmer for a minute on a low heat, crushing the anchovies a little bit until they are almost melted. Add capers and diced tomatoes. Simmer on low heat for two minutes, add the basil and season with pepper. You will hardly need salt, because the anchovies bring a mass of it.

Finally, add a small ladle of pasta cooking water and bubble. Add the pasta cooked until al dente, sprinkle with freshly grated Pecorino cheese. Put it on the table immediately! Drink: Here a strong wine is required, which can correspond to the strong flavors, a Chardonnay for example, from Sicily, or alternatively a Sauvignon from the southern Chianti.

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