Dunk the dried tomatoes in lukewarm water for about 1 hour.

Heat two tablespoons of olive oil in a pan. Add the tomatoes, olives, anchovies, crushed capers and sautè on medium heat for about 7 minutes.

Heat a small pan. When hot, add the grated bread, the crushed fennel seeds and a teaspoon of sugar. Stir vigorously and keep cooking until lightly browned.

Cook the pasta al dente, drain it and sautè in the pan with the tomatoes on high heat.

Turn off the heat, sprinkle the toasted bread and top with a ½ fillet of anchovy on top of each plate.