Start the tomato sauce

• Add the tomatoes, crushed garlic, olive oil and salt to a large saucepan.
• Place over high heat and bring to a simmer.

Simmer the sauce

• Cook on medium, uncovered, stirring often.
• For the last five minutes, add the Parmesan rinds if you have them.

Blend the sauce

• Remove the Parmesan rinds.
• Puree everything with an immersion blender until it resembles a sauce.
• Let it sit, then salt to taste.

Make the Caesar dressing

• Blend the anchovies, mayonnaise, whole garlic cloves, lemon juice, white wine vinegar, grated Parmesan, Worcestershire sauce, black pepper and salt in a food processor.
• Adjust to taste with more lemon for tartness or more cheese for savoriness.
• Thin with a little water if needed and salt to taste.

Prepare the croutons

• Preheat the oven to 200 °C.
• Toss the cubed bread in a large bowl with the olive oil, nutritional yeast, salt and garlic powder until well coated.
• Spread on a baking tray lined with parchment paper.

Bake the croutons

• Bake until golden brown.

Cook the spaghetti

• Cook the spaghetti in salted boiling water until al dente.
• Drain and toss with the tomato sauce.

Serve

• Plate the spaghetti with red sauce.
• Top with Caesar dressing, croutons and extra Parmesan.