Pistachio Pesto Pasta, Anchovies and Cherry Tomatoes

We prepare all our ingredients: few, simple and good

Cook the pasta very al dente and salt to taste, drain, dress with 2 tablespoons of oil and allow to cool.

Cut the tomatoes into four or eight pieces, season with oil and salt and leave to macerate.

Fry the clove of garlic cut in half in a little oil, add the anchovies and cook for a few minutes.

With the seasonings ready, mix the pasta first with the pistachio pesto. Then add the anchovies, followed by the cherry tomatoes. Mix everything well and leave to stand. Serve the dish cold.