Sicilian-Style Spaghetti

Method

1. In a small pan, heat a generous amount of olive oil over medium heat. Add breadcrumbs and toast, stirring constantly, until golden and crispy. Set aside.
2. In a large pan, heat olive oil over low heat. Add whole garlic cloves (slightly crushed) and cook gently until fragrant.
3. Add anchovy fillets and capers. Stir and cook until the anchovies have completely dissolved into the oil.
4. Add coarsely chopped black olives (and optionally Taggiasca olives, pits included) and cook for about a minute.
5. Meanwhile, bring a pot of salted water to a boil. Cook spaghetti until al dente, but slightly undercooked. (Note: do not over-salt the pasta water, as the sauce is already savory.)
6. Remove the garlic cloves from the sauce.
7. Add a ladle of pasta cooking water to the sauce and stir to loosen it.
8. Drain the pasta early and transfer it to the sauce pan. Finish cooking the pasta in the sauce over medium heat, adding more pasta water as needed until the pasta is al dente and well coated.
9. Serve the pasta in bowls and generously top with the toasted breadcrumbs.