1. Preheat oven to 400°.
2. Place cherry tomatoes on a jelly-roll pan. Bake at 400° for 12 minutes or until tomatoes are lightly browned.
3. Cook pasta according to package directions, omitting salt and fat.
4. Melt the butter in a large skillet over medium-high heat. Add pork, garlic, salt, pepper, and anchovies to pan; cook 4 minutes or until pork is browned, stirring to crumble. Add sherry to pan; cook 30 seconds, scraping pan to loosen browned bits. Add tomatoes and vinegar; cook 2 minutes or until tomatoes release their liquid and sauce is slightly thickened. Combine pasta and sauce in a large bowl; toss to coat. Sprinkle with basil.
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