1/2cupof the strained liquid from the Roasted Cherry Tomatoes from this site
2tablespoonsbutter
1 to 2teaspoonsanchovy extract aka Colatura di Alici di Cetara
1cupcherry tomatoes halved
1/3cupjarred roasted peppers chopped
4clovesgarlic minced
1teaspooncrushed Calabrian chili peppers
1/4cupmascarpone cheese or cream cheese
1/3cupgrated Parmigiano Reggiano plus 2 tablespoons for serving
1/2poundcooked fettuccine
2tablespoonsbasil torn into pieces
crushed red pepperto taste
Instructions
Heat a Dutch oven or large frying pan over medium high heat and add your previously cooked Roasted Cherry Tomatoes and their liquid, the butter, anchovy extract, halved cherry tomatoes, roasted peppers, garlic, crushed Calabrian chili peppers and stir until combined.
Add the mascarpone or cream cheese and 1/3 cup Parmigiana Reggiano and stir until smooth. Add your warm cooked pasta and swirl it around in the sauce and heat until everything is cooked through and glistening. Note: mascarpone will give you a lighter but creamy flavor that blends beautifully with the other ingredients. Cream cheese will be a more pronounced flavor and a little heavier tasting, but imo, equally as satisfying. It's whatever you have on hand.
Remove the pan from the heat and divide the pasta and sauce between two bowls. Top with the remaining cheese, the torn basil leaves, and some crushed red pepper.