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1
In a large heavy skillet over low heat, heat 1 tablespoon of the olive oil.
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2
Add the bread crumbs, and stir constantly until they are toasted and golden brown.
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3
Transfer to a small serving bowl, and set aside.
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4
In a medium skillet over medium heat, combine 1/3 cup of the olive oil with the garlic cloves.
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5
Saute until lightly browned.
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6
Remove and discard the garlic.
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7
Add the tomato extract and 1 cup of warm water.
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8
Stir until the extract is dissolved.
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9
Reduce heat to low, and simmer for 10 minutes.
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10
Set aside.
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11
Fill a large pot 3/4 full of water; salt lightly and bring to a boil.
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12
Add the spaghetti, and cook until al dente, 7 to 9 minutes.
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13
While the spaghetti is cooking, select a skillet large enough to fit over the top of the pot.
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14
Using the skillet as a double boiler, combine the anchovies and remaining 1/2 tablespoon of olive oil.
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15
Place the pan on top of the spaghetti pot, and stir the anchovies until they are dissolved and creamy.
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16
Remove the skillet and, using a rubber spatula, scrape the anchovies into the tomato mixture.
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17
Simmer together for 2 minutes.
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18
Reserve 1 cup of the spaghetti cooking water, and set it aside.
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19
Place the spaghetti in a large serving bowl, and top with the tomato sauce.
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20
Mix thoroughly, adding a little of the reserved liquid if necessary.
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21
Sprinkle with the parsley and some of the bread crumbs.
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22
Serve immediately, passing the remaining bread crumbs on the side.
