Sun-Dried Tomato Orecchiette | With Crispy Pangrattato

Bring a large pot of water to a boil, then salt generously once boiling. Cook the orecchiette pasta for 1-2 minutes less than the time indicated on the package so it remains firm, 'al dente'. Before draining, ladle out a mugful (approx. 150 ml) of starchy cooking water, as this will be needed for the silky sauce.

Heat 1 tablespoon of olive oil in a dry pan. Add the breadcrumbs and one finely grated garlic clove. Toast over medium heat, stirring constantly, for 2-3 minutes until golden brown and fragrant (this is the Italian favorite crunchy topping, pangrattato). Transfer to a small bowl to cool, and toss with a pinch of salt.

In the same pan, heat the remaining olive oil (you can also use some of the aromatic oil from the sun-dried tomatoes). Add the sliced chili pepper and the remaining 3 thinly sliced garlic cloves. Sauté over low-medium heat for 1 minute, being careful not to burn them.