Spaghetti with pancakes and olives

Ingredients for 4 servings:

• 2 garlic cloves
• 1 chili pepper(s), dried
• 4 sprigs of thyme, fresh
• 4 slice(s) white bread, stale
• some sea salt
• 400g spaghetti
• 8 anchovy fillets
• ½ lemon(s), juice
• 150 g black olives without stones
• 150 g cherry tomatoes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pasta with breadcrumbs and olives

Peel the garlic and slice thinly. Finely chop the chili and pluck the leaves from the thyme. Remove the crusts from all around the bread slices and chop the bread in a food processor. Cook the spaghetti in plenty of salted water until al dente. Heat a large pan and add 2 tablespoons of the anchovy oil. Add the garlic, chili, thyme, breadcrumbs, anchovy fillets, olives, and cherry tomatoes to the pan and fry for 5-8 minutes, stirring occasionally. Drain the cooked spaghetti, reserving some of the cooking water. Add the spaghetti to the pan, mix everything together, and add the lemon juice. If the mixture seems a bit dry, add a little of the cooking water. Season with sea salt and serve hot.