Preparation

Chop the onion and sauté it in a pan with a small quantity of oil and water. When it is soft, add the fillets of anchovies and let them melt on a low heat.
Then, add the tomato concentrate and dilute with 1-2 small ladles of hot water. Add the raisins, previously softened in warm water, and the pine nuts. Reduce the sauce on a medium heat until it thickens.

Into a non-stick pan, put the breadcrumbs with a small quantity of oil and the crushed garlic and toast until they become amber.
Boil the “Margherita” pasta in salted boiling water. Strain the pasta when “al dente” and sauté it with the sauce in the pan.

Mix well and serve with the toasted breadcrumbs sprinkled on top.