For four people:
- 250 g bucatini pasta
- 600 grams red tomatoes in clusters
- 50 g toasted breadcrumbs
- 50 g raisins
- 6 anchovies in oil
- 4 ripe figs
- 4 cloves
- a small bunch of basil
- extra-virgin olive oil
- salt and pepper
Wash the tomatoes and cook in a pot containing boiling salted water until the skin opens. Then gently pull them out of the water, wait for they to get cold and remove the skin. Blend the pulp obtained along with some basil leaves previously washed. Transfer the whole thing into a saucepan, add some other basil leaves and anchovies and cook for a few minutes on low heat.
Pound a pinch of cinnamon and cloves in a mortar, and add them to the pulp with raisins, previously soaked in hot water, and to the smoothies figs pulp. Stir gently.
Toast the bread in a pan with oil until it is golden brown.
Meanwhile cook the pasta drain it when it is al dente and keep a glass of the cooking water apart. Transfer the Bucatini on a dish with sauce, add the toasted bread and the water cooking kept aside.
Mix well, add a pinch of pepper and serve immediately.