Method

Saute garlic in 1 tablespoon olive oil over medium heat for about 5 minutes, until garlic is golden brown but not burned.  Add anchovies and saute until they begin to soften and break apart.  Add tomato puree, water, raisins, pine nuts, salt, pepper, and sugar.

In a separate pan, brown bread crumbs with remaining olive oil.  Add more oil while cooking if necessary to prevent burning, but mix well and don't soak crumbs in oil.

Bring salted water to a boil in a large pot.  Add pasta and boil until cooked al dente. 

Drain pasta and mix with sauce.  Sprinkle with bread crumbs and serve.  Buon appetito!

Reprinted with permission from © Peter Menzel and Faith D'Aluisio, Hungry Planet: What the World Eats, published by Ten Speed Press click for book review

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