Ingredients

• 12 ounces dried spaghetti
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 8 anchovy fillets, drained and minced
• ½ teaspoons red pepper flakes
• ⅓ cup olive oil
• 2 tablespoons capers
• Pepper
• 2 teaspoons minced fresh oregano
• 2 tablespoons minced fresh Italian parsley
• ½ cup coarse fresh bread crumbs, lightly toasted

Instructions

1. Cook pasta according to directions.
2. Meanwhile, heat oil in sauté pan over low and add the garlic. Sauté until soft and fragrant.
3. Stir in anchovies, red pepper flakes and remove from the heat. Add the olive oil and capers and sauté a bit until anchovies dissolve. Set aside.
4. Drain pasta but not too thoroughly; some of the cooking water should still cling to the strands. Put the pasta in a warmed serving bowl, pour the olive oil mixture over and toss.
5. Seasons with salt and pepper, herbs and half the bread crumbs and toss again. Scatter the remaining crumbs and serve.

Notes

1. I often omit the bread crumbs and use whatever fresh herbs I have available.

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