Created by dienia b on May 9, 2023
Step 1: Very thinly slice one garlic clove and set aside.
Step 2: In a food processor, add the second garlic clove together with 2 tablespoons olive oil and blend until finely chopped.
Step 3: Add the bread and lemon zest and pulse the blender until coarse crumbs form.
Step 4: Season with salt and pepper to taste.
Step 5: Next: heat 1/4 cup of oil in a large pot over medium heat and cook the breadcrumb mixture, stirring often, until golden brown and crisp.
Step 6: This should take about 5 minutes.
Step 7: Transfer breadcrumb mixture to a bowl and set aside.
Step 8: Next: heat 1/4 cup olive oil in a pot over medium-low heat.
Step 9: Cook the sliced garlic, stirring occasionally, until golden.
Step 10: After around 1 minute, add the anchovies and red pepper or chili, and cook for around 1 minute, stirring until the anchovies are dissolved.
Step 11: Finally, add capers, olives and grape tomatoes to the pan, cook a bit and set aside.
Step 12: Meanwhile, cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until almost al dente.
Step 13: Drain, saving 1/2 cup pasta water.
Step 14: Transfer pasta to the pan containing your sauce along with a bit of pasta cooking liquid.
Step 15: Cook for about 3 more minutes, tossing often to emulsify until pasta is coated and pasta is done to your liking.
Step 16: Remove from heat, add your chopped parsley and dill.
Step 17: Divide pasta among plates,
Step 18: Top with breadcrumb mixture.