Picagge with Blistered Tomatoes and Anchovies

Bring a pot of salted water to a boil for the pasta. In a separate pan, heat the olive oil over medium heat. Add the anchovy fillets and melt them down in the olive oil until they completely dissolve and you can't tell they're anchovies anymore. Add the garlic cloves and cook for about 1 minute until fragrant. Add the cherry tomatoes and cook them down until they are nicely blistered, caramelized, and saucy, which may take 15-20 minutes. While the sauce is cooking, cook your picagge or pappardelle pasta according to package directions until al dente. Drain the pasta and add it directly to the pan with the tomato and anchovy sauce, tossing to combine. Top generously with fresh herbs (marjoram or basil) and serve immediately.