Spaghetti with Bread and Tomato Cream

Method

1. Cook the spaghetti in a large pot of salted boiling water until al dente.
2. Meanwhile, in a pan, heat olive oil and butter. Add garlic, anchovy fillets, lemon zest, and a splash of water. Season with salt. This will be the pasta condiment.
3. In another pan, heat olive oil with garlic and chili pepper. Add cherry tomatoes and cook gently until they release their juices. Add torn basil and salt.
4. Add water-soaked breadcrumbs to the tomato mixture and stir to obtain a creamy sauce.
5. Place a spoonful of the tomato-bread cream in the center of a serving plate.
6. When the pasta is al dente, drain it (reserving some pasta water) and transfer it to the pan with the first condiment. Finish cooking over high heat for about 30 seconds to 1 minute, tossing to combine.
7. Remove from heat, add grated Parmesan cheese, and mix vigorously (mantecatura).
8. Serve the pasta on top of the tomato-bread cream, garnish with fresh basil.