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Ingredients

• 1/4 cup sliced almonds
• 6 tablespoons extra virgin olive oil (EVOO), divided
• 1/2 cup breadcrumbs
• 6 good-quality anchovy fillets
• 1 fresh red chili pepper, such as a Fresno pepper or hot Italian cherry pepper, seeded and finely chopped
• 4 large cloves garlic, very thinly sliced or chopped
• 4-5 beefsteak tomatoes, peeled and chopped or 1 can Italian whole, peeled tomatoes, sliced, with their juices (28 ounces)
• A few tablespoons of capote capers, drained
• 1/2 cup oil-cured olives, pitted and chopped (a couple of handfuls)
• A few leaves of basil, torn
• A handful of flat leaf parsley tops, chopped
• Salt
• 1 pound spaghetti

Description

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