Pasta with Anchovies and Capers
Boil the spaghetti in salted water until al dente. Rinse the capers and cook with white wine in a saucepan. Set aside. Peel the garlic cloves, chop finely and fry in 2 tablespoons olive oil. Add the anchovies and finely chopped tomato and deglaze with the wine and capers. Stir in the parsley and season with salt and cayenne pepper.
Toast the bread crumbs in the remaining olive oil until golden brown.
Arrange the drained pasta on plates and pour the sauce over it. Serve immediately garnished with breadcrumbs.