Ingredients for four people:
Brown 2 cloves of Nubia red garlic in a few tablespoons of extra virgin olive oil. Add half a teaspoon of Fitalia chili pepper and three teaspoons of Anchovy paste and allow to combine well for a few minutes.
In another pan, lightly toast the breadcrumbs with a little extra virgin olive oil and a teaspoon of extract.
Cook the pasta and drain it while still very “al dente”, preserving a bit of the pasta water.
Mix the pasta in a pan with the anchovy condiment and add a bit of pasta water if necessary. Serve hot and sprinkled with breadcrumbs.