Pasta alla pantesca

Method

1. In a small pan, toast breadcrumbs with a little olive oil over medium heat until golden. Remove from pan and set aside.
2. In a separate pan, heat a drizzle of olive oil. Add chopped onion and garlic and sauté until softened.
3. Add anchovy fillets and stir until they dissolve into the oil.
4. Add hand-crushed peeled tomatoes, capers, olives, oregano, and a pinch of salt. Cook over low heat for 5 minutes, stirring occasionally. If the sauce becomes too thick, add a little pasta cooking water.
5. Meanwhile, bring a large pot of salted water to a boil and cook spaghetti until al dente.
6. Reserve some pasta water, then drain the spaghetti and add to the sauce. Toss to combine, adding a splash of pasta water if needed for creaminess.
7. Sprinkle in a portion of the toasted breadcrumbs and chopped parsley. Mix well.
8. Serve the pasta with remaining breadcrumbs and parsley on top.