Pasta

Rinse the salt from the anchovies and cut them into small pieces. Chop the cherry tomatoes coarsely. Peel the garlic, cut it in half vertically and remove the core. Place the anchovies and cherry tomatoes in the bowl of a kitchen mixer, setting a little aside for a garnish. Add half a clove of garlic, the bread cut into small pieces and two tablespoons of oil. Blend in on-off mode to produce fairly coarse crumbs. Heat a non-stick frying pan and roast the crumbs until golden and crispy.

Pour the oil into a large frying pan, add the rest of the garlic and fry gently. As soon as the garlic starts to turn golden, add the chilli pepper, chopped into small pieces, and continue cooking for one minute. Switch off the heat and remove the garlic. Cook the spaghetti in plenty of salted boiling water and drain when still very “al dente” (a little hard inside), setting a cup of the cooking water aside. Transfer the spaghetti to the frying pan with the oil and return to strong heat. Add the cooking water a little at a time, stirring the spaghetti until cooked. Add the crispy crumbs, the anchovies and the cherry tomatoes which were set aside and the chopped parsley, stir and serve at once.