Pasta with sun-dried tomatoes, anchovies and toasted breadcrumbs

Method

1. Toast the breadcrumbs in a pan with a tablespoon of oil, stirring for 3-4 minutes until golden, then remove them from the pan.
2. Cook the pasta in lightly salted water.
3. In the same pan, heat the remaining oil and the oil from the jar with the garlic and chilli, add the anchovies and let them melt over very low heat.
4. Add the sun-dried tomatoes cut into strips and the capers for 2-3 minutes, then remove the garlic.
5. Toss the pasta al dente in the pan with a small ladle of cooking water, turn off the heat and add half of the breadcrumbs and the parsley.
6. Serve with the rest of the breadcrumbs on top of each plate.