Pasta With Fried Peppers & Bread Crumbs - cooking recipe

Ingredients

1/4 lb country bread, cut into 1-inch cubes
1/2 cup extra virgin olive oil, plus more for drizzling
8 8 guajillos bell peppers or 8 pasillas bell peppers, stemmed and seeded
4 anchovies, chopped
6 garlic cloves, chopped
2 pints cherry tomatoes
kosher salt & freshly ground black pepper, to taste
1 lb pasta, such as fusilli

Preparation

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!