Spaghetti with anchovies, capers and cherry tomatoes breadcrumbs on top 

With summer just around the corner, I always try to eat something light, fresh and at the same time nutritious. With this premise I offer you a quick and tasty recipe. Ideal when you come back tired in the evening and you can not (or do not want) to stay too much in the kitchen or when you have guests at the last minute!  Spaghetti with anchovies, capers and cherry tomatoes and breadcrumbs are a tasty and cheap first course, perfect for any last-minute lunch or dinner. The sauce is prepared in just 10 minutes, just enough time to boil the pasta, and involves the use of simple and easily available ingredients: anchovy fillets in oil, desalted capers, breadcrumbs and aromatic herbs, for a tasty and fragrant final result.

This is the variant of the classic pasta alla puttanesca and is ideal when, despite the short time available, you want to treat yourself to a warm and satisfying first espresso. The breadcrumbs, toasted in a pan with anchovies, capers and parsley, will wrap the pasta with its pleasantly crunchy note. To taste, you can also add dried tomatoes, some fresh tomatoes, olives, grated lemon zest or even chili powder, if you love spicy flavors.

To make the dish even richer, add a teaspoon of grated pecorino cheese to the now cold breadcrumbs: the combination will literally conquer you. For optimal success, avoid adding salt to the sauce, you risk getting an excessively savory dish. I have chosen to use spaghetti , but you can replace them with linguine or with a short pasta format of your taste. Find out how to prepare spaghetti with anchovies, capers and cherry tomatoes and breadcrumbs by following step by step procedure and advice.

Ingredients

PASTA 350 gr

ANCHOVIES IN OIL 12 fillets

GARLIC 1 clove

CHERRY TOMATOES to taste

CAPERS IN SALT 2 tablespoons

BREADCRUMBS 8 tablespoons

EXTRA VIRGIN OLIVE OIL to taste

PARSLEY to taste

BLACK PEPPER to taste

SALT to taste

Preparation

Pour a generous drizzle of oil into a pan and add the peeled garlic. Sauté the garlic over low heat and add the capers, desalted and rinsed well. Add the anchovy fillets and cherry tomatoes. Mix everything well. Melt the anchovies over low heat. At this point remove the garlic. Add the breadcrumbs, toast it for a few moments and then perfume with chopped parsley. Keep stirring over low heat. When the breadcrumbs are toasted, turn off and set aside. Boil the pasta in boiling salted water; drain al dente and pour into a large bowl. Add seasoning. Mix thoroughly. Distribute the pasta in individual dishes, perfume with ground pepper and serve hot.