TBT Recipe: Spaghetti with Cold Tomato-Mint Sauce from Lidia - Cooking by the Book

Ingredients

• 12 ounces ripe cherry tomatoes, about 2 ½ cups
• ½ cup loosely packed fresh basil leaves
• ¼ cup loosely packed fresh mint leaves
• ¼ cup pine nuts, lightly toasted
• 2 small anchovy filets, finely chopped (2 teaspoons)
• 1 plump garlic clove crushed and peeled
• ½ teaspoon kosher salt
• ⅛ teaspoon peperoncino flakes, or to taste
• ⅓ cup extra virgin olive oil
• ¼ cup small capers drained
• 1 pound spaghetti
• 2 tablespoons chopped fresh parsley
• 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmiagiano-Reggiano, for a milder flavor), plus more for passing