1.  Prepare the water to boil the pasta according to the manufacturer's instructions.

2.  Zest the orange until you have 1/2 a teaspoon of zest. Set the zest aside and then juice the orange into a bowl.

3.  Rinse the anchovy fillets and remove the pits from the olives. Then, mince the olives along with the anchovy fillets and garlic. Roughly chop the pine nuts and add them to the mix.

 

 

 

4.  In a sauté pan (preferably nonstick) over medium heat, add the bread crumbs. Sauté the bread crumbs until they are golden brown and give off a lightly toasted scent (about 3 - 4 minutes). Remove them from the pan onto a plate.

5.  Add the pasta to the boiling water and cook according to the instructions on the box.

6.  While the pasta cooks, place the emptied sauté pan back on the stove over medium heat. Add the olive oil and heat it for 30 seconds. Then add the orange zest, red pepper flakes, minced olives, anchovies and pine nuts to the pan. Sauté for 2 - 3 minutes or until the anchovies begin to break down. Then add the orange juice to the pan.

7.  Simmer for 2 minutes.

8.  When the spaghetti is about 3 minutes from being cooked, drain it, reserving 1 cup of the cooking water.

9.  Add the drained spaghetti to the sauté pan along with 1/3 cup of the cooking water from the pasta. Toss the pasta in the orange sauce to let it absorb the liquid, about 3 minutes.

10.  When the pasta is cooked to your liking, remove it from the heat and add the bread crumbs to the pan. Toss the pasta once more to combine the bread crumbs and then plate and serve.