Servings: 4

Ingredients:

• 400 grams pasta
• 8 salted anchovies, boned
• 1 tablespoon tomato purée (optional)
• 2 tablespoons capers
• 120 grams dried breadcrumbs
• 1 clove garlic
• parsley, chopped
• olive oil
• salt and pinch of pepper

Directions:

Toast the breadcrumbs (preferably in an iron skillet), stirring continuously. Before they turn brown, add only a little oil and mix until the oil starts to sizzle and the breadcrumbs turn a golden colour.

Heat some oil separately in a frying pan with the garlic. Remove from the heat, and add the anchovies, mashing them with a fork until they achieve a creamy consistency.

Add the capers and tomato purée (optional), and stir over moderate heat for a few minutes.

Remove from the heat, and add the parsley and pepper.

Boil the pasta in a large pan of salted water, strain, and cover with the anchovy sauce.

Sprinkle with the breadcrumbs, and serve hot. Buon Appetito!