Pasta Sycilian Style

250 g/9 oz Morelli Pasta
4 anchovy filets in olive oil
2 cloves garlic
4 ripe or canned, peeled tomatoes or tomato purée
10 salted capers
3 tablespoons breadcrumbs
Olive oil
Salt to taste

In a small skillet, toast the breadcrumbs in 1 tablespoon olive oil, stirring with a wooden spoon.
When the breadcrumbs have turned a deep blonde, remove from the stove and set aside.
In a larger skillet, over a medium flame sauté the peeled and whole garlic cloves with a squiggle of olive oil until the garlic turns golden; remove the garlic and add the (peeled if fresh) cut up tomatoes, salt to taste, but be careful because the capers are salty!
Rinse the capers thoroughly and after a few minutes add them to skillet; then add the anchovies and stir so that they dissolve.
Cook the pasta in lots of salted water; drain when it is al dente and turn into the tomato sauce, sauté quickly; sprinkle with the toasted breadcrumbs and serve immediately