Suggested seasoning: extra virgin olive oil, salt, parsley.

Instructions: wash the tomato, remove the seeds and cut into chunks, place it in a large pan with oil and salt. Cook over a medium heat for a few minutes, stir occasionally. Add the anchovy fillets, already cleaned from bones and the black garlic. Meanwhile boil the spaghetti in plenty of salted water, drain when al dente and transfer it to the pan, finish cooking and sprinkle over with finely chopped parsley.