Pasta c'Anciuova e Muddica Atturrata

Cook Pete's Pasta until al dente in salted boiling water. Drain and set aside.

In a separate pan, heat olive oil over medium heat. Sauté minced garlic for a minute.

Add finely chopped or mashed anchovy fillets and cook for another minute until dissolved.

Toast breadcrumbs in the anchovy-infused oil until golden brown and crunchy.

Remove the pan from heat and stir in chopped fresh parsley and red pepper flakes (optional).

Season with salt and black pepper.

Add pasta to the pan with the anchovy and breadcrumb mixture.

Toss the pasta with the sauce.

Top with grated pecorino romano or parmesan cheese and fresh basil leaves, if desired.