• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente.
• Drain the pasta, reserving some of the pasta water for the sauce.

Making the Bread Crumbs

• Heat the olive oil in a pan over, medium heat.
• Add the bread crumbs and stir until they become golden brown.
• Remove the bread crumbs from the pan and set aside.

Cooking the Sauce

• In the same pan, add more olive oil if needed.
• Add the minced garlic and red pepper flakes. Cook until the garlic is fragrant.
• Add the crushed tomatoes, salt, and pepper. Let the sauce simmer for about 15 minutes.
• Add anchovy simmer for a further 2 minutes
• If the sauce becomes too thick, add some of the reserved pasta water.

Combining the Ingredients

• Add the cooked pasta to the sauce and toss until the pasta is well coated.
• Add the toasted bread crumbs and mix well.
• Serve the pasta with a generous topping of grated parmesan cheese and fresh basil leaves.