Spaghetti alla Turandot


Desalinate 50 gr. capers, dry and chop 2 cloves of garlic. In skillet heat 2 tablespoons of olive oil, add the chopped and after 1 minute 6 anchovy fillets.

When the anchovies have melted, add tomatoes cut into wedges 10/12. After 10 minutes, add another 2 tablespoons oil, stir and close the fire.

In a pan with a little oil heat, toast two / three tablespoons of bread crumbs for a few minutes, stirring.

Cook the spaghetti in salted water, drain and toss in the pan, add the toasted breadcrumbs.