Anchovy & Caper Berry Pasta

Possibly the best pasta of the trip, which we had for lunch three days in a row at the heavenly Bagno Sillo near Camogli.

best quality salted anchovies
garlic
cherry tomatoes (6 per person)
caper berries
dried pepperoncini
EVOO
parsley, chopped

1. rinse anchovies very well
2. saute garlic until beginning to color, add anchovies and pepperoncini and saute further until anchovies melt
3. slice up tomatoes into eights, add to sauce
4. cut each caper berry into 4-5 slices, add to sauce
5. cook pasta, drain 3 minutes prior to finished cooking time, add to pan with sauce
6. mix and coat pasta with sauce the remaining 3 minutes, adding some pasta water and EVOO to loosen up if necessary
7. sprinkle parsley and give another quick mix before serving