Ingredients per four persons:

500 gr of spaghetti or bucatini

The best is to have BUCATINI GIUSEPPE COCO

16 salt cured anchovies from Sicily

1 onion and a clove of garlic ( I make it also without garlic..)

250 gr cherry tomatoes

50 gr pinenuts or almonds

30 gr raisins

60 gr bread crumbs

A pinch of Saffron (from il Fontanaro) stamens soack in 4 spoon of hot water

EVOO 6/8 table spoon

3 spoon of parsley

Directions

Bring a large bowl of water to a boil and a add a large pinch of salt

While it heat: put 4 spoon of oil in a large pan add the onion finely chopped and the garlic and heat stirring for 5 min.

Then add the cherry tomatoes chopped into cubes. Let it boil a few minutes. Add the anchovies, raisins and

saffron. Toast the bread crumbs with parsley and pin nuts or almonds. Than use it for decoration and to add to the sauce.

Let is cook for 10 min then add the salt ( tasting the sauce to adjust) and add a chili pepper ( if you like)

Boil the pasta AL DENTE (few minutes before the timing written in the pasta packaging)  and add to the sauce cooking for 1 min.

Add 2 spoons of the white boiled water.

Add the bred crumb with parsley and pin nuts to decorate.