Spaghetti with Taggiasca olives and cherry tomatoes

Preparation

1. In a pan, brown the garlic and anchovies in the extra virgin olive oil to add flavour. After a minute, remove the ingredients and add the Taggiasca olives.
2. Leave the olives to brown and add the diced cherry tomatoes, season with salt and add a few leaves of chopped basil, continuing the cooking process.
3. In the meantime, cook the spaghetti for 9 minutes, until ‘al dente’, drain and add to the pan.
4. Arrange the spaghetti on a plate and serve with a generous garnish of grated salted ricotta.