Pasta With Anchovies And Bread Crumbs

• 13 cup plus 1 1/2 tablespoons extra virgin olive oil
• 2 cups dried bread crumbs, grated from stale bread
• 2 garlic cloves, peeled
• 1/4 cup tomato extract (available in specialty food markets) or 1/3 cup tomato paste
• Kosher salt
• 1 1/2 pounds spaghetti
• 12 to 14 anchovy fillets packed in oil, drained
• 1 1/2 tablespoons chopped flatleaf parsley

1. In a large heavy skillet over low heat, heat 1 tablespoon of the olive oil.
2. Add the bread crumbs, and stir constantly until they are toasted and golden brown.
3. Transfer to a small serving bowl, and set aside.
4. In a medium skillet over medium heat, combine 1/3 cup of the olive oil with the garlic cloves.
5. Saute until lightly browned.
6. Remove and discard the garlic.
7. Add the tomato extract and 1 cup of warm water.
8. Stir until the extract is dissolved.
9. Reduce heat to low, and simmer for 10 minutes.
10. Set aside.
11. Fill a large pot 3/4 full of water; salt lightly and bring to a boil.
12. Add the spaghetti, and cook until al dente, 7 to 9 minutes.
13. While the spaghetti is cooking, select a skillet large enough to fit over the top of the pot.
14. Using the skillet as a double boiler, combine the anchovies and remaining 1/2 tablespoon of olive oil.
15. Place the pan on top of the spaghetti pot, and stir the anchovies until they are dissolved and creamy.
16. Remove the skillet and, using a rubber spatula, scrape the anchovies into the tomato mixture.
17. Simmer together for 2 minutes.
18. Reserve 1 cup of the spaghetti cooking water, and set it aside.
19. Place the spaghetti in a large serving bowl, and top with the tomato sauce.
20. Mix thoroughly, adding a little of the reserved liquid if necessary.
21. Sprinkle with the parsley and some of the bread crumbs.
22. Serve immediately, passing the remaining bread crumbs on the side.

extra virgin olive oil, bread crumbs, garlic, tomato, kosher salt, spaghetti, oil, parsley

Taken from cooking.nytimes.com/recipes/7479 (may not work)