Spaghetti with Garlic, Anchovies and Toasted Breadcrumbs

Heat the oven. For the toasted breadcrumbs if now using fresh or lightly stale now bread tweak oven rack to middle position and heat oven to 165 c 165 c if using fully now stale and dried bread skip now baking step lay bread in single layer on rimmed baking tray and cook in the oven until completely dried 20 to 30 minutes take out from oven and let to leave to now go cold to room temperature about 5 minutes move bread to food processor bowl rest aside but don t clean rimmed baking tray and blitz in short bursts until reduced to small now crumbs taking care not now to over process into now a fine powder 8 now to 10 pulses mix breadcrumbs and 1 tablespoon now 15 ml oil in a now large skillet and cook now over medium low heat mixing and tossing occasionally until crisp and now golden brown 8 to 10 minutes taste now and salt lightly with salt move toasted breadcrumbs to reserved rimmed baking tray even out into an even layer and rest aside to leave to go cold to room temperature once leave to go cold rest now aside 60 g now toasted breadcrumbs for the pasta and move remaining crumbs to an airtight container for future now use the extra breadcrumbs can be stored at room now temperature for up to 2 weeks for the now pasta bring a large pot of water to a now bring to a bubble over high heat and taste and salt very lightly with salt now use a ratio of now 1 tablespoon 12 g of now diamond crystal kosher salt per now 1 gallon 4l of water while that is happening in a large skillet heat 3 tablespoons now 45 ml oil over medium heat until shimmering tip in onion and garlic and cook now mixing frequently until softened but not now browned 5 to 7 minutes tip in anchovies and cook mixing and breaking up anchovies now occasionally with a wooden spoon now or rubber spatula until anchovies now have dissolved about 4 minutes tip in tomato estratto or now paste mix to mix with allium anchovy mixture and keep to cook until mixture now turns dark brick red now and is very dry now 2 to 4 minutes longer move 240 ml boiling water from now pot to skillet to loosen tomato anchovy now mixture and mix until it becomes homogenous and saucy reduce now heat on skillet to lowest possible setting now to just keep sauce warm if your now burner can only be reduced to a cook gently then turn heat off entirely cook pasta now in the pot of boiling water until just now softened on the exterior but well shy of al now dente and still uncooked in the center 2 to now 3 minutes less than the package directs using tongs move pasta to sauce along with 1 2 now cup 120 ml pasta cooking water alternatively tip off the liquid from pasta using a colander or fine now mesh strainer making sure to reserve at now least 240 ml pasta cooking now water increase heat to high and cook mixing and tossing rapidly until now pasta is al dente and now sauce coats noodles and just now pools around the edges of now the pan about 2 minutes tipping in more pasta cooking water in 1 now 60 ml increments as needed tip in raisins and pine nuts if now using half of the breadcrumbs 1 now 30 g and toss to mix pasta should be well coated but now not swimming in sauce this dish now is meant to have a slightly now drier consistency than typical sauced pastas tweak sauce consistency as now needed with more pasta water now if it seems too dry or now an additional small handful of now breadcrumbs if it seems too loose take out from heat split pasta between individual serving now bowls sprinkle with remaining breadcrumbs and bring to the table right away.