1/4 cup sliced almonds
6 tablespoons EVOO - Extra Virgin Olive Oil, divided
1/2 cup breadcrumbs
6 good quality anchovy filets
1 fresh red chili pepper, such as Fresno or hot Italian cherry, seeded and finely chopped

4 large cloves garlic, very thinly sliced or chopped
4 to 5 beefsteak tomatoes, peeled and chopped or 1 28-ounce can Italian whole, peeled tomatoes, sliced with juices
A few tablespoons capote capers, drained
1/2 cup oil-cured olives, pitted and chopped, a couple of handfuls
A few leaves of basil, torn
A handful of flat-leaf parsley tops, chopped
Salt
1 pound spaghetti