Ingredients

• 1/4 cup olive oil
• 8 to 12 good-quality anchovy fillets
• 6 large cloves garlic, thinly sliced or chopped
• 2 small fresh red finger chiles, finely chopped
• 1/2 cup dry vermouth
• 2 pints cherry tomatoes
• 1/2 cup oil-cured pitted black olives
• 1/4 cup capers
• A few fresh basil leaves, torn
• Chicken stock, as needed
• 1 pound bucatini or red pepper penne
• 1 cup loosely packed fresh flat-leaf parsley tops, finely chopped
• 1/4 cup grated Parmesan

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Instructions

1. In a large skillet, heat the oil (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the garlic and chiles and stir for 2 minutes. Add the vermouth.
2. Add the cherry tomatoes to the skillet, then add the olives and capers. Add the basil and simmer over medium-low heat for 20 minutes to break down the tomatoes. Add chicken stock if liquid gets too low.
3. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water, parsley, Parmesan and pasta.