Bring a large pot of salted water to a boil for the spaghetti.

Take each anchovy and remove the head by pinching near the gills and gently pulling it off.

While removing the head, also gut the fish by pulling out the innards along with the head.

Gently pull out the central bone starting from the head end, carefully separating it from the flesh.

Continue to the tail, making sure not to detach the tail.

Rinse each cleaned anchovy thoroughly under cold running water and set aside.

Wash and trim the cherry tomatoes, cut them in half, and set aside.

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the cherry tomatoes. Season with salt, black pepper, and chopped parsley. Cook for about 10 minutes.

After this time, add the anchovy fillets to the skillet with the sauce. Mix well and cook over low heat for a few more minutes.

Drain the spaghetti while still al dente, add it to the skillet with the sauce and anchovies, and toss with a drizzle of extra virgin olive oil, chopped parsley, and black pepper.

Plate and serve.