Spaghetti al Colomba

I had this dish last weekend in Ferrara and attempted to recreate it last night, an experiment that went reasonable well. The name comes from the restaurant in Ferrara, but spaghetti with sage and anchovies might be easier to remember.

1 box of spaghetti, preferably egg (I made it last night with penne and that worked well too)
12 fresh sage leaves
6 anchovies
2 cups cherry tomatoes
1 cup tomato puree
1 large tablespoon butter
1 garlic clove
200 g fresh ricotta

1. Finely chop half the sage leaves, smash garlic clove and half the tomatoes.

2. Melt butter and simmer garlic and sage leaves on medium heat for 5 minutes, making sure the garlic doesn't brown, just soften.

3. Add tomatoes, tomato puree and anchovies to the pan, simmer on medium-high heat for 15-20 minutes stirring regularly, adding water as needed to keep sauce liquidy.

4. Cook pasta, drain, but don't shake dry.

5. Turn heat to low, pour pasta into pan and dump ricotta on top, stir until thoroughly mixed. Serve immediately.

Serves 4