Anchovy, Olive and Toasted Bread Spaghetti (Pangrattato) | RICARDO

Ingredients

• 3/4 lb (375 g) spaghetti
• 8 cloves garlic, chopped
• 6 anchovy fillets
• 1/4 teaspoon (1 ml) crushed red pepper flakes
• 1/4 teaspoon (1 ml) cracked black pepper
• 1/2 cup (125 ml) olive oil
• 1/2 cup (125 ml) black and green olives, pitted and coarsely chopped
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• 1/2 cup (125 ml) coarsely chopped dry toasted bread
• Salt