Instructions: In a large pot, cook the spaghettini in lots of boiling salted water. While the pasta is cooking, heat 1/2 cup of olive oil in a 12-inch saute pan over low heat. Add the garlic and saute for 1 minute, stirring constantly. Add the anchovies and stir until they dissolve. Add the red pepper, lemon peel, bread crumbs, marjoram, and pepper flakes and stir until the bread crumbs absorb the oil. Add the parsley, pepper, and salt and cook until the crumbs become golden.

When the pasta is cooked, drain well in a colander and transfer to the bread crumb mixture in the skillet. Quickly spoon the remaining 2 tablespoons olive oil and the tomatoes over the pasta and toss well. Sprinkle with the Parmesan and additional black pepper, if you wish. Serve on individual warmed plates or in bowls. The "sauce" is not a wet sauce but rather dry, with bursts of moisture coming from the tomatoes.

This recipe yields 4 servings.

Comments: This quickly made dish is neither fancy nor trendy - just simple piquant flavors and textures cloaked with the essence of anchovies and perfumed with good olive oil, garlic, and a touch of fresh tomatoes.

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