Midnight Spaghetti Spaghettata di Mezzanotte

Ingredients

• 1 (12-oz.) loaf crusty bread, sliced 1″ thick
• 10 cloves garlic (3 peeled, 7 thinly sliced)
• 3⁄4 cup olive oil
• 1 cup grated parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. crushed red chile flakes
• 10 canned oil-packed anchovy fillets, 2 tbsp. oil reserved
• 1⁄3 cup capers, drained
• 1 (28-oz.) can whole peeled tomatoes, crushed by hand
• 1 lb. casarecce, or spaghetti
• 1⁄2 cup roughly chopped parsley
• Zest of 1 lemon

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