Serves 2

• 1 lb cherry tomatoes
• 1 anchovy fillet
• 2 garlic cloves, thinly sliced
• 3/4 tsp salt
• 1/8 tsp sugar
• 1/8 tsp red pepper flakes
• 1 Tbsp butter
• 1/4 cup basil, thinly sliced

Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.

Toss with pasta water and pasta to serve. Top with basil.