Step 1

Slice half of the 16 ounces cherry tomatoes in half. Leave the other half of the cherry tomatoes intact (keep them whole). Set aside.

Step 2

Set a large stainless steel skillet or dutch oven over medium-low heat. Add 3 tbsp extra-virgin olive oil and 1/2 teaspoon red pepper flakes and saute with a wooden spoon until the red pepper flakes begin to sizzle, about 1 minute.

Step 3

Add 4 cloves garlic, finely minced, and 1 anchovy fillet, and saute for 2 minutes until aromatic. Use the wooden spoon to break up the anchovy into small pieces -- it should begin to disintegrate into the oil.

Step 4

Add the cherry tomatoes, and stir to combine. Increase the heat to medium, and bring the mixture to a simmer (lower the temp as needed to prevent any burning). Simmer the cherry tomatoes for 8 to 10 minutes, or until they begin to wrinkle and burst and release their liquid.

Step 5

Meanwhile, set a large pot of water to boil. Generously season with salt, and cook 8 ounces dried pasta until just before al dente (it will finish cooking in the sauce). Reserve 1/2 cup of pasta water for the sauce.

Step 6

Break up some of the tomatoes with a wooden spoon to release more liquid and help create a sauce for the pasta to cling to. Add half of the 1/4 cup fresh basil, chiffonade, and simmer for an additional 2 - 3 minutes, until the sauce is chunky and somewhat thick.

Step 7

Keep the tomato sauce at a low simmer, then transfer the pasta to the sauce using tongs (or drain the pasta in a colander and transfer). Toss to combine, adding about 1/4 cup of pasta water at a time to loosen the sauce as needed. Continue tossing the pasta and reducing the sauce until it clings nicely to the sauce.

Step 8

Turn the heat off, then stir in 1/4 cup pecorino-romano cheese. Add any additional pasta water as needed if you need to loosen the sauce. Season with Salt and black pepper.

Step 9

Divide the pasta amongst serving bowls and top with a bit of olive oil, the remaining basil, and more grated pecorino cheese. Enjoy!