PASTA WITH FRIED PEPPERS & BREAD CRUMBS

Steps:

• Heat oven to 325˚F.
• Bake bread cubes until hard, about 15 minutes.
• Transfer to a food processor; process into coarse crumbs.
• Heat 1/4 cup oil in a 12" skillet over medium heat.
• Add crumbs; cook, stirring occasionally, until golden, 8-10 minutes.
• Transfer crumbs to a bowl.
• Wipe out skillet; heat remaining oil over medium-high heat.
• Add chiles and toast, turning once, about 45 seconds.
• Transfer to a plate; let cool.
• Tear chiles into 1" pieces.
• Reserve oil in skillet.
• Set reserved skillet over medium heat and add anchovies; cook, breaking them apart with a wooden spoon, for 1 minute.
• Add garlic and tomatoes; cover; cook, stirring occasionally, until tomatoes soften and burst, about 10 minutes.
• Mash tomatoes and season with salt and pepper.
• Remove from heat and set aside.
• Bring a 6-qt. pot of salted water to a boil.
• Add pasta; cook until al dente, about 10 minutes.
• Drain, reserving 1⁄4 cup water.
• Transfer pasta and water to reserved skillet of tomatoes over high heat.
• Toss to combine; cook until sauce thickens, 1-2 minutes.
• Transfer pasta to a platter; sprinkle with bread crumbs and chiles; drizzle with a little oil.
• Enjoy!