Break the bread into smaller pieces and put them into your blender with 2 cloves of garlic, around 2 tbs of olive oil, and a pinch of salt. Blend until tiny bread crumbs are formed.

Toast the bread crumbs in a pan over small-medium heat for 3-5 minutes until very crunchy. Set aside.

Boil pasta with salt as instructed.

If using canned tomatoes, blend them to make passata. If using fresh tomatoes, strain after blending to remove skin and seeds.

Mince 2 cloves of garlic and red chili. Heat a pan with olive oil, add minced garlic, chili, and anchovy fillets. Once anchovy melts, add saffron and shrimp. Saute for a minute.

Pour in the blended tomato sauce, add cinnamon, salt, sugar, pepper, and chicken powder. Adjust seasoning to taste.

Drain pasta, add it to the tomato sauce, mix well, and let it simmer for 1-2 minutes.

Transfer the pasta to a serving plate, sprinkle bread crumbs, add basil leaves, and additional bread crumbs on the side.