- 1 lb spaghetti
- 3 slices stale bread
- 4 desalted anchovies
- extra virgin olive oil
Rub the bread slices with garlic, Then arrange them on a plate. In a pan, stir-fry two garlic cloves with two tablespoons of oil: stir-fry the bread in the oil, being careful that the garlic does not become too brown.
In another pan, put the oil, the chopped anchovies and a pinch of oregano. Cook the spaghetti al dente drain and pour them into the pan with the anchovies, then add the crispy bread and stir quickly finishing with a handful of basil leaves, torn into pieces. Serve immediately.