SPAGHETTI WITH BREAD CRUMBS AND ANCHOVIES

SPAGHETTI WITH BREAD CRUMBS AND ANCHOVIES
  • 500 g spaghetti,
  • 5 small ripe tomatoes,
  • 10 anchovies in oil,
  • 1 clove of garlic,
  • half a cup of olive oil,
  • hot pepper,
  • breadcrumbs,
  • parsley.

(for 4 people)

Press the anchovies with a wooden spoon. In a large pan put the olive oil, the garlic, the anchovies, the tomatoes cut into four, season with salt and hot pepper. Remove the garlic as soon as browned and cook the rest for 5-6 minutes. In a separate pan heat two tablespoons of oil, put two handfuls of breadcrumbs and let them brown. Remove the pan from the heat and add two tablespoons of chopped parsley. Once cooked “al dente”, put the spaghetti directly into the pan of the sauce and let them season well. Once dished out, sprinkle with the breadcrumbs.