Big flavours, easy vibes. Just what summer ordered. Ingredients (serves 2): 160 g Barilla spaghetti 4 anchovy fillets in oil 2 tablespoons breadcrumbs 1/2 jar of Barilla Pesto Basilico e Mozzarella 1 garlic clove 2 tablespoons extra virgin olive oil Chili pepper, to taste (optional) Capers to taste (optional) Black pepper, to taste Method: 1. Toast the breadcrumbs. 2. In a non-stick pan, heat one tablespoon of olive oil and add the breadcrumbs. Toast over medium heat, stirring continuously, until golden brown (about 2-3 minutes). Set aside. 3. Prepare the sauce in the same pan, add another tablespoon of olive oil, the whole garlic clove (to be removed later), and the anchovies. 4. Cook over low heat until the anchovies melt, pressing them with a spoon. If you like a spicy touch, add a pinch of chili pepper. If you like capers, add some capers to taste. 5. Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente. 6. Drain the spaghet...