Spaghetti with Canned Tuna, Escarole and Crispy Breadcrumbs

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Cut a small cross on each cherry tomato, blanch in the boiling water for 10 seconds, then remove and peel. Set aside.
3. In a small pan, heat olive oil and anchovies over low heat, stirring until the anchovies dissolve into a creamy sauce.
4. In a food processor, pulse stale bread slices into coarse crumbs. Add to the anchovy oil and toast over low heat, stirring constantly, until golden and crispy. Set aside.
5. In a large pan, heat olive oil and sliced garlic over medium heat until golden. Remove the garlic once done.
6. Add the spaghetti to the boiling water and cook for 9 minutes (slightly underdone) as it will finish cooking in the pan.
7. Chop the rinsed capers and set aside. Cut the cherry tomatoes in half.
8. Prepare the escarole: remove the tough bottom and cut into large pieces.
9. Halfway through cooking (after about 4-5 minutes), add the escarole to the pasta pot to cook together.
10. To the pan with the garlic oil, add the capers and cherry tomatoes. Cook for 1 minute, then add the olives.
11. Drain the pasta and escarole together, reserving some pasta water. Transfer to the pan with the sauce.
12. Add a splash of pasta water and toss everything over medium heat until the pasta is al dente and well coated.
13. Open the canned tuna and break it into large chunks.
14. Season the pasta with black pepper and optional chili flakes.
15. Plate the pasta. Top with the crispy breadcrumb mixture, then arrange the tuna chunks on top. Garnish with extra olives if desired.