Slice the purple onion, brown it with a drizzle of extra virgin olive oil, then turn the heat down and deglaze with the white wine. Continue cooking until the onion is almost cooked, add the anchovy fillets and continue cooking until mixture is creamy.
Put the breadcrumbs in a small frying pan, toast it without letting it burn and when it is well colored, pour it into a dish, adding a little oil and stir well.
Cut in half the peppers, remove seeds, wash and dry them, then cut them into strips.
In a pan, over low heat, heat up the extra virgin olive oil with the garlic and the bay leaf. When the oil is hot, add the peppers and cook over high heat for 5 minutes. Lower the heat, deglaze with apple cider vinegar, then add salt and pepper to taste.
Cook the Linguine Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sweet pepper’s sauce and 1 tbsp of onion’s creamy.
Add a sprinkle of toasted breadcrumbs on top, then serve decorating with onion’s creamy and a leaf of sage and enjoy !