Ingredients
- 1 ½ cup (320 g) spaghetti
- 3 small cloves of garlic
- 4 tablespoons extra virgin olive oil
- 2 anchovy fillets in oil
- 5 tablespoons bread crumbs (or 1 slice of stale bread)
- 1 sprig of parsley
- Grated Parmigiano cheese
- Black pepper or chili pepper
- Coarse salt to taste
Instructions
Prepare the Sauce
Pour the olive oil into a pan, add the sliced garlic and anchovy fillets, and cook slowly over low heat for about 5 minutes. Mash the anchovies with a fork until fully dissolved and gently crush the garlic to release its aroma.
Prepare the Breadcrumbs
Crumble the bread finely without reducing it to powder. If using fresh bread, dry it briefly in the oven first. Toast the crumbs in a non-stick pan over very low heat, stirring constantly until golden and crispy.
Cook the Pasta
Cook the pasta in salted boiling water and drain it al dente, reserving a little cooking water.
Combine
Add the pasta to the pan with the sauce, along with a few tablespoons of cooking water. Stir briefly, then add the toasted breadcrumbs and toss everything together over high heat for about 30 seconds.
Finish and Serve
Turn off the heat and finish with chopped parsley and freshly ground pepper. Serve hot, or at room temperature during warmer seasons.