Pasta, it's what's for dinner, naturally

This is what I just had for dinner here in Sicily. Pasta con pomodorini di Pachino. These are the famous cherry tomatoes grown exclusively in Pachino, on the southernmost point of Sicily. Of course calling these cherry tomatoes is like calling a bottle of 1961 Graves a bottle of wine or the 1927 Yankees a baseball team. These are absolutely exquisite. I bought them at the market that gets them as fresh as possible. The recipe is simple: saute some garlic, some anchovies, a little peperoncino, sea salt from nearby Trapani and cook. Then add the  al dente pasta to the tomatoes  and stir adding a few leaves of basil and a small clove of garlic cut up very small. Some prefer a good grated pecorino  on top. Here we have the best pecorino, the incanestrato  that has more flavor than the  very prosaic romano. Not surprising as everything is tastier and more intense in Sicily. As you can see, it was a large dish, perhaps for two people, but I had no problem putting it away. The wine? A glass of local white that I bought on sale in a supermarket for 1.85 Euro. A real bargain.