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1
Start heating 6 quarts of water, with the tablespoon kosher salt, in the pasta pot.
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2
Rinse the tomatoes, cut out the cores, and slice them in half.
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3
Squeeze each half over a sieve set in a bowl, forcing out the seeds and juice; clean reluctant seeds out of the halves with your finger.
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4
Scrape the seeds against the sieve to extract any remaining juice.
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5
Dice the tomatoes into 1/2-inch piecesyou should have about 1 1/2 cups totaland put them in the bowl with the strained juice.
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6
Cut the anchovies into 1-inch lengths.
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7
Prep and measure the remaining ingredients (vary capers, peperoncino, or even garlic amounts to taste) and have them handy to the stove.
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8
Pour 1/3 cup of the olive oil into the big skillet, scatter the garlic slices in the oil, and set over medium-high heat.
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9
Cook for 1 1/2 minutes or so, shaking the pan now and then, until the garlic is sizzling; push the slices to one side of the pan.
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10
Scatter the anchovy pieces in the clear side of the skillet, and drop the peperoncino into another open hot spot.
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11
Cook for a minute or more, as the anchovies start sizzling and melting and the dried peperoncino toasts, then stir and shake everything together.
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12
Clear space in the skillet and dump in the capers.
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13
Spread them out, and cook for about 1 1/2 minutes, as they dry and start sizzling.
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14
Stir the garlic, pepper, and anchovies too, on their side of the pan, for even cooking.
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15
Ladle 2 cups of water out of the pasta-cooking pot (it should be boiling by now) and into the skillet.
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16
Stir up all the seasonings and get the liquid boiling; turn up the heat if necessary.
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17
The sauce should fill the pan to a depth of nearly 1/4 inch (add more water if your skillet is huge).
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18
Boil for a minute or so.
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19
Pour in the tomato pieces and juice, stir and bring to a boil.
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20
Start cooking the capellini.
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21
Push the long pasta strands gradually into the boiling water, letting them soften.
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22
Stir, return to the boil, and cook 1 1/2 to 2 minutes.
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23
Meanwhile, continue to cook the sauce at a rapid boil for 1 1/2 to 2 minutes, then stir in 2 tablespoons olive oil.
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24
When the pasta is almost donestill a little hard to the touch and bitelift it out of the pot with tongs or a spider.
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25
Let excess water drip off a moment, and drop the wet pasta into the simmering sauce.
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26
Ladle in another cup of pasta water, raise the heat slightly, and start tossing pasta and sauce together.
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27
Sprinkle on the parsley, toss it in, and cook, still tossing almost continuously, for 2 to 3 minutes, until the capellini is perfectly al dente and coated with sauce.
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28
If the pasta appears dry, ladle in more hot pasta water.
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29
If the pasta appears soupy, cook rapidly to thicken the sauce.
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30
As soon as it is finished, put portions of pasta in the individual warm bowls.
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31
Sprinkle approximately 1 tablespoon of toasted bread crumbs over each servingmost of it on top and some around the edges of the bowl.
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32
Serve immediately in individual warm bowls.
