Make a cross cut into each tomato. Chop the parsley into small pieces.
Chop the anchovy into small pieces.
Cut the lemon into wedges.
Boil plenty of water, add salt, and cook the pasta.
Heat a pan with olive oil. Add the chopped red chili peppers. Cook in low heat until aromatic.
Put the pasta, tomato, parsley, anchovy and 2 or 3 ladle spoons of the cooking water into the pan.
Season with white wine and black pepper. Finally pour the soy sauce and mix. Turn the heat off. Steps 6 and 7 must be done quick.
Sprinkle the rest of parsley, serve with lemon. Squeeze lemon juice before eating.
Story Behind this Recipe
I had left over anchovy and parsley, so I made this pasta for a weekend lunch.
As the anchovy is salty, I do not add salt in the Step 6. Season with salt if required. In the Step 6, I add the cooking water, you may feel it is too much, but do not worry. The water will evaporate in the end.