In a pan fry the garlic, the anchovy cut and the peppers in the oil, when it is golden garlic I remove it and after a minute I remove the peppers and put them aside. Then add the cherry tomatoes cut in half and let it cook on a high flame for another 8 minutes. On the side in a large pot boil at least 5 liters of water, just drop the paccheri bubbles, and after about twelve minutes of cooking, drain them and add them to the sauce and peppers, jump all in pan and serve sprinkled with flakes grain.
