Pasta C'Anciuova E Muddica Atturrata (Sicilian Pasta with Anchovies and Toasted Breadcrumbs)

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subheading: For the Toasted Breadcrumbs:

8 ounces (225g) bread, cut into ¾- to 1-inch pieces (see note)

1 tablespoon (15ml) extra-virgin olive oil

Kosher salt

subheading: For the Pasta:

3 tablespoons (45ml) extra-virgin olive oil

½ small yellow onion (about 3.5 ounces; 100g), thinly sliced

2 garlic cloves (10g), thinly sliced

10 to 12 anchovy fillets (40 to 50g) (see notes)

3 tablespoons (50g) tomato estratto or ¼ cup (65g) tomato paste (see notes)

12 ounces (340g) bucatini or other long dried pasta, such as spaghettoni

1 tablespoon (15g) golden raisins (optional, see note)

1 tablespoon (10g) pine nuts (optional, see note)

½ cup (60g) toasted breadcrumbs, divided

Directions at seriouseats.com

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