Spaghetti Maxi with Fresh Tomato and Bread and Parsley Cream

Method

1. In a pan, heat olive oil with a clove of garlic and a pinch of chili pepper.
2. Add a thick slice of stale bread (with or without crust) and toast it lightly in the oil.
3. Once toasted, remove the pan from the heat and carefully add water to create a bread soup.
4. Return the pan to the heat and cook the bread soup until thick, then blend until smooth to obtain a creamy sauce.
5. Meanwhile, cook spaghetti in boiling salted water until al dente.
6. In a separate small pan, briefly sauté anchovy fillets and chopped parsley in a little oil.
7. When the pasta is almost done, transfer it to the bread cream sauce and finish cooking together, adding a little pasta water if needed.
8. Serve the spaghetti with the anchovy-parsley mixture on top and a drizzle of extra virgin olive oil.