Cook the spaghetti in salted boiling water until 1 step below al dente. (The last 2 minutes of cooking should happen in the sautï¿½ pan)
In a medium sautï¿½ pan add the oil and sautï¿½ the garlic until it starts to color.
Add the red pepper flakes and anchovies breaking them up with a wooden spoon. Sautï¿½ for about one minute.
Add a half cup of pasta cooking water at a time and keep adding more as it evaporates.
Add the cherry tomatoes and another scoop of pasta water and keep stirring. The starch and oil will create an emulsion and the sauce will start to have body.
Add in the al dente pasta and toss for 1-2 minutes.