Spaghetti with tuna and cherry tomatoes

Boil the spaghetti in water with 40 g of salt until al dente. Drain them, reserving 100 ml of the cooking water.

Peel the garlic and slice it thinly. Cut the cherry tomatoes in half. Peel the shallot and chop it finely. Also chop the anchovy fillets finely.

Put the olive oil in a cold pan, add the garlic, shallot, and anchovies, then heat over medium temperature. When the garlic and shallot become translucent, add the 100 ml of pasta water and remove the pan from the heat.