Step 1

1 Make the sauce and pasta: In a large pot over medium-high heat, heat the olive oil until it shimmers

Step 2

2 Add the onion and cook, stirring occasionally, until softened and starting to turn golden, about 5 minutes

Step 3

3 Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes

Step 4

4 Add the garlic and cook until fragrant, about 30 seconds

Step 5

5 Add the tomatoes, anchovies, sugar, if using, fennel, oregano, pepper and 1/4 teaspoon of salt and stir to combine

Step 6

6 Reduce the heat to medium, add the raisins and pine nuts, if using, and simmer, stirring occasionally and adjusting the heat as needed, until the sauce starts to thicken, about 15 minutes

Step 7

7 While the sauce simmers, bring a large pot of lightly salted water to a boil

Step 8

8 Add the pasta and cook for 2 minutes less than the package directions

Step 9

9 Reserve about 3/4 cup of the pasta cooking water and drain

Step 10

10 Make the breadcrumbs: In a small skillet over medium heat, heat the olive oil until it shimmers

Step 11

11 Add the garlic and cook until fragrant, about 30 seconds

Step 12

12 Add the breadcrumbs and cook, stirring constantly, until they just begin to brown, about 2 minutes

Step 13

13 Transfer the mixture to a small bowl and stir in the parmesan and parsley

Step 14

14 When ready to serve, stir and taste the sauce, adding more pepper and a splash of pasta water, if the sauce seems too thick

Step 15

15 Portion the pasta into bowls and ladle the sauce on top

Step 16

16 Generously sprinkle with the breadcrumbs

Step 17

17 To serve family-style, toss the pasta and sauce together in a large serving bowl and serve the breadcrumbs on the side