1 small red onion, finely diced, about ½ cup
Salt and pepper
1 can anchovy fillets, rinsed and chopped
2 garlic cloves, sliced
Pinch of crushed red pepper
2 tablespoons red wine vinegar
4 tablespoons fruity extra-virgin olive oil, plus more to drizzle
1 teaspoon chopped fresh marjoram
1 ½ pounds cherry tomatoes, in halves or quarters
1 pound dry pasta, such as spaghetti or linguine
Handful of torn basil leaves

Put red onion in a large bowl and season with salt and pepper. Add anchovies, garlic, red pepper and vinegar. Stir in olive oil and savory. Add the cherry tomatoes, season with salt, and toss well to coat. Refrigerate (for up to 3 hours).

Boil pasta in a large pot of well-salted water until al dente, then drain and transfer to a wide low pasta bowl. Add cherry tomato mixture and toss well to coat. Drizzle with a little more olive oil and serve at room temperature, garnished with basil.