PREPARATION

• Use the anchovies’ preserving olive oil as a base for the finely sliced onions in the pan.
• Brown over medium heat for about 5 minutes along with the brown sugar.
• Add the vinegar and sauté.
• Cook the pasta in salted boiling water and use a ladleful of the cooking water to wet the onions, letting them cook over medium heat for the time the pasta is cooked.
• In a blender, chop the soft bread with the thyme.
• Toast the bread crumbs in a frying pan using once again the anchovies’ preserving olive oil.
• Drain the spaghetti “al dente” in the pan with the onions and finish cooking, helping yourself with a ladle of cooking water.
• Cut the anchovies into small chunks.
• Turn off the stove and add the chopped anchovies to the pan.
• Sauté with extra virgin olive oil, chili powder and lemon zest.
• Serve immediately with the crusty bread crumbs and decorate with a rolled anchovy fillet.