You know that parmesan is usually a safe bet with any pasta. Our pasta has a clear sea taste, is salty and umami from anchovies. Cheese will spoil your pasta in this case, and not enrich it. But tomatoes will be excellent for brightening it with taste and colour. If it's tomato season, use fresh tomatoes. You can easily remove the skin from them. To do this, pour water into a large pot and bring to a boil. Pour cold water into a separate bowl. Make criss-cross cuts on each tomato and dip it in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl with cold water. Then take them out and easily peel off the skin. From this tomato skins, by the way, you can easily make chips to decorate this very pasta.