Pasta with anchovies

Chop capers and garlic, sauté in half a cup of extra virgin olive oil (if using anchovies in oil use oil preserves). Add the chopped anchovies and cook over moderate heat until dissolution. Add the tomatoes cut in cubes with their liquid. In a pan with oil lightly toasted breadcrumbs.
Cook pasta (preferably spaghetti) in plenty of water, drain and mix into the sauce, adding in turn over the pasta, breadcrumbs.
In season, cut anchovies in 4 threads, and use fresh anchovies, and cook for a few minutes before adding the pasta.

for 4 people

GARLIC cloves 2
CAPERS spoons 1
ANCHOVIES hg. 2
CHERRY TOMATOES hg. 3
BREADCRUNBS spoons 1
OLIO EXTRAVERGINE D’ OLIVA enough.  
PASTA  gr.  320