Pasta ammuddicata with tonno, anchovies, and plum tomatoes

Directions

• Heat three tablespoons of oil in a large skillet. Add onion and garlic, stirring frequently with a wooden spoon until softened, not browned.
• Add the anchovies, stir frequently breaking them up until they have dissolved. Add the drained tonno, and a spoonful of parsley.
  Stir everything together.
• Add the plum tomatoes, a sprinkle of salt and pepper to taste. (Be careful not to add too much salt, being that the anchovies are already salted). Cook for a few more minutes. Reduce heat to the lowest setting just to keep the sauce warm.
• Meanwhile your salted pot of water should already be boiling. Drop in the spaghetti, and cook two to three minutes less, than the package directions.
• Drain the spaghetti. Reserving at least one cup of cooking water in case it’s needed. (Use only, if the pasta seems to be very dry)
• Drop the drained spaghetti back into the same pot, add about two ladles of sauce, a sprinkle of oil, and mix frequently for a few more minutes, until the spaghetti is cooked to your desired taste.
  {I like all my pasta al dente!}
• Remove from heat
• Divide the spaghetti between individual serving plates, that have already been set up, with a light layer of fried breadcrumbs at the bottom.
• Top the spaghetti with a little more sauce, and a sprinkle of breadcrumbs.
• Garnish with fresh parsley.
• Serve immediately! Enjoy!