Garlic, Oil and Rubenino

Method

1. Grate the garlic cloves.
2. Slice the chili pepper.
3. Cut the parsley stems into small rounds.
4. Sauté the grated garlic, chili, and parsley stems in olive oil until fragrant.
5. Add a splash of water to prevent burning.
6. Cook the pasta in boiling salted water.
7. In a separate pan, heat a drizzle of oil, add two tablespoons of tomato passata, and stir in coarse breadcrumbs. Toast until the breadcrumbs absorb the tomato and become crunchy.
8. When the pasta is almost done, transfer it to the garlic oil pan.
9. Add lemon zest and toss to combine.
10. Finish with fresh parsley and serve with the crunchy tomato breadcrumbs on top.