Cook Pasta per directions, reserving 1/4 c. cooking water. Drizzle with 1 TBS olive oil, toss, cover and set aside.
Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the anchovies and sauté for 5 minutes, breaking them up with a spatula until they dissolve into a paste. Add the garlic and sauté for another minute, then add the tomato. Cook, stirring often, until the tomato begins to break down, about 7 minutes. Season with pepper. For a thinner sauce, stir in a bit of reserved pasta cooking water.
Uncover the pasta and while using tongs to toss, sprinkle the bread crumbs and parmesan, tossing until evenly coated. Divide the pasta among 4r serving bowls, then spoon some of the sauce into the center of each. Top each serving with additional grated parmesan if desired.
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