Soak the sultanas in warm water for about 20 minutes. Halve the anchovies lengthways and grate the bread. Peel the garlic and cut into small pieces. Toast the breadcrumbs together with the sugar and a pinch of salt in a little olive oil until golden brown.
Put on the pasta water and cook until al dente. Meanwhile, heat the olive oil, add anchovies and garlic and sauté briefly. Add the pine nuts and sultanas and roast briefly. Add the tomato paste mixed with 2 tablespoons of hot water and let the sauce simmer a little more.
Finally, drain the pasta, mix with the sauce, season with salt and serve sprinkled with the breadcrumbs.
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