400 g spaghetti
350 g cherry tomatoes (yellow and red if possible)
1 glass of anchovies (15 anchovy fillets, in oil)
2 cloves of garlic, peeled and finely chopped
1 small chili pepper or some peperoncino
60 g white bread from the previous day, cut into small cubes
freshly ground pepper from the mill
Fry the bread cubes in some olive oil in a large frying pan. Place on a plate.
Bring water to the boil in a pasta pot, salt and cook the spaghetti al dente.
Meanwhile chop the garlic finely and halve the cherry tomatoes.
Add 5 tbsp olive oil to the frying pan and sweat the garlic lightly.
Add the anchovies and let them melt. Mince a little with a wooden spoon.
Add the halved tomatoes and the plucked thyme and heat briefly. Season with salt and pepper and add the chopped chili pepper.
Drain the pasta and do not let it drain completely, but immediately add it to the sauce in the pan. Mix well and spread on the plates.
If necessary, sprinkle some fresh olive oil on top and add the roasted bread cubes.