Spaghetti alla Gennaro

Method

1. Take a slice of bread, rub a clove of garlic over it, then remove the crust and cut the bread into small cubes (some crumbling is fine).
2. Heat a generous drizzle of olive oil in a pan. Add the bread cubes and the garlic clove used for rubbing. Toast over medium heat until golden and crunchy.
3. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti.
4. In a separate pan (or the same one after removing the bread), add more olive oil, anchovy fillets, a clove of garlic (crushed), and a couple of pinches of oregano. Cook over low heat until the anchovies dissolve.
5. Drain the spaghetti al dente about 2-3 minutes before the recommended cooking time. Transfer the pasta to the anchovy pan, adding a splash of pasta cooking water. Toss well.
6. Add torn fresh basil leaves and mix.
7. Serve the pasta topped with the crunchy bread cubes.