Penne con acciughe

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Bring a large pot of salted water to boil, add the penne and allow it to cook over high heat, occasionally stirring the noodles to prevent them from sticking.

Heat the olive oil in a large saute pan over moderate heat and add the garlic, allowing it to cook for a few moments before adding the anchovies. Do not let the garlic burn, as it will turn bitter. Mash in the anchovies, adding the capers and some of the pasta water to stop the garlic from cooking any further. Check for desired salt intensity and add more if necessary. When the pasta has cooked al dente, strain immediately place in the saute pan, add the parsley and toasted breadcrumbs. Stir the ingredients and evenly coat the pasta. Place in a large serving bowl or separately in individual bowls.

Mollica - Toasted Breadcrumbs
To prepare the toasted breadcrumbs it is preferable to make them from stale, dry bread, by either grating the bread by hand into a large mixing bowl. Better still, is by using a food processor and utilizing the pulse switch, trying not to allow the crumbs from becoming too fine.

Lightly coat a pan with olive oil and allow the pan to warm over moderate heat and add the breadcrumbs. Constantly stir the breadcrumbs to prevent them to sticking or burning. When they have evenly toasted to a golden brown, remove them from the pan and set aside. You can make as much as you like as they will keep for some time in a covered plastic container.

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