Pasta with Ricotta, Semi-dry Cherry Tomatoes and Cantabrian Anchovies

Method

1. Drop the pasta into boiling water to cook (total cooking time is 12 minutes).
2. In a pan, pour a good amount of high-quality olive oil and grate the garlic into it.
3. Do not throw anything away: add the parsley stems to the pan first to release flavor.
4. Finely chop or delicately add the parsley leaves to the pan.
5. When there are 3 minutes of cooking time left for the pasta, transfer it into the pan to toss and create a creamy sauce.
6. Place the ricotta on the bottom of the serving plate, spreading it like ice cream, and add a grating of fresh black pepper.
7. Add the semi-dry cherry tomatoes and top with premium Cantabrian anchovies.
8. Plate the creamy pasta directly over the prepared ricotta and tomato base.