Orecchiette with fried garlic, capers and croutons

Ingredients:

• 1 head of garlic, separated into cloves and peeled
• 0.5 cups extra-virgin olive oil
• 1 cup crusty Italian bread cubes
• 1 anchovy fillet
• 1/4 cup chopped capers
• 0.5 tsp crushed red pepper flakes
• 450 g orecchiette pasta (ears)
• 0.5 tbsp. grated parmesan
• 0.5 cup fresh parsley leaves

Preparation:

1. In a large saucepan, bring water to a boil and add salt.
2. Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and soft, about 25 minutes. Transfer the garlic to a bowl with a slotted spoon and crush it with a fork.
3. Add the cubed bread to the pan and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl with a slotted spoon, and once cool, crumble with your hands until fine crumbs form.
4. Stir the anchovy fillets in the pan until completely melted. Remove the pan from the heat and add the capers, red pepper flakes, crushed garlic, and a little freshly ground black pepper.
5. Add the orecchiette to the boiling water and cook according to package directions. Separately, set aside 1 cup of the water, then drain the pasta in a colander. Transfer the pasta to the pan, adding the cooking water and cheese. Stir to distribute the ingredients evenly. Sprinkle with parsley and breadcrumbs and serve.