1/2 package spaghetti
1 cup fine fresh whole wheat bread crumbs
4 -6 Tbsp. olive oil
1 Tbsp. anchovy paste
12 sage leaves
2 cloves garlic
1/4 cup freshly grated parmesan
2 Tbsp. capers
Bring a large pot of water to a rolling boil. Add pasta and cook until al dente. Reserve 1/2 cup of water and drain well.
In a non-stick frying pan, heat 1/4 cup olive oil. Add breadcrumbs and sage and cook over low heat, stirring frequently. You may need to add more olive oil; the mixture should never look entirely dry nor soupy. Cook until bread crumbs are toasty and sage is fried and crispy. Add finely minced or pressed garlic and anchovy paste and stir. Remove from heat, and stir in parmesan and capers.
Stir crumb mixture into hot pasta. Add some or all of reserved water if needed.