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1
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
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2
Tear bread into pieces and in a blender or food processor pulse to make coarse crumbs.
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3
Finely chop onion.
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4
Mince garlic.
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5
Rinse anchovies and pat dry.
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6
In a sieve rinse and drain peppers and olives.
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7
Cut peppers into 1-inch-long strips and quarter olives.
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8
In a deep 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir in bread crumbs.
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9
Toast bread crumbs, stirring constantly, until golden and crisp, about 2 minutes, and transfer to a plate to cool.
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10
Wipe skillet clean.
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11
In skillet heat remaining 4 tablespoons oil over moderately high heat until hot but not smoking and cook onion, stirring, until golden brown on edges.
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12
Remove skillet from heat and add garlic and anchovies.
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13
Cook mixture over moderately low heat, stirring until fillets are dissolved, about 2 minutes.
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14
Carefully pour wine down side of skillet and simmer, stirring occasionally, until liquid is reduced to about 2 tablespoons.
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15
Remove skillet from heat and stir in peppers, olives, and 1/4 cup parsley.
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16
Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water.
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17
Drain pasta in a colander and add to sauce with 1/2 cup reserved pasta water and salt and pepper to taste.
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18
Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.
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19
Sprinkle pasta with remaining 1/4 cup parsley and some bread crumbs and serve remaining bread crumbs on the side.
