Tripolini with anchovies and breadcrumbs

Dissolve the

tomato paste

in two or three glasses of water and boil for 20-25 minutes.

In a large pan, sauté the minced garlic in oil. Add the anchovy paste with the desalted and deboned anchovies, then melt everything over low heat. Pour in the prepared tomato sauce, the raisins, the pine nuts, a pinch of sugar, adjusting with salt and pepper.

Separately, toast the breadcrumbs with a tablespoon of oil and the bay leaf, stirring so that it takes on a leather color but does not burn, obtaining the muddica.

Cook the pasta in plenty of salted water, drain it al dente, add the toasted breadcrumbs and toss in the pan with the sauce.