Cooking Instructions

• Bring a large pot of water to a boil. Toast the breadcrumbs in a large skillet for 5 minutes over medium heat. Set aside.
• Drain the anchovy fillets and chop them finely. Peel the garlic cloves and cut them in half lengthwise. Pluck the basil leaves, wash and dry them. Tear the leaves roughly without cutting or chopping.
• Generously salt the boiling water and add the pasta. Cook for the time indicated on the package.
• In the used skillet, add half of the olive oil and sauté the garlic cloves for 5 minutes over medium-high heat, ensuring they do not brown. Reduce the heat, add the chopped anchovies to the oil, and sauté for 2-3 minutes. Add some pasta cooking water to achieve a fairly liquid purée. Season with pepper and remove from heat.
• Quickly drain the very al dente pasta, retaining some cooking water. Add the pasta to the skillet, mix in, add a bit of water, and simmer for 1-2 minutes. Add the basil leaves, then serve garnished with the breadcrumbs.