Spaghetti with Friggitelli, Crunchy Breadcrumbs and Chili

Method

1. In a pan, heat olive oil and gently sauté the garlic cloves and both types of chili (red chili and habanero) to infuse the oil.
2. Add the cherry tomatoes (from a jar, or fresh in season) and let them soften, crushing them slightly with a spoon.
3. While the sauce cooks, prepare the friggitelli: cut off the stem end and gently pound them to remove the seeds. Discard seeds.
4. Add the friggitelli to the pan, season with salt, and cook until tender, about 12 minutes total sauce cooking time.
5. Meanwhile, prepare the crunchy breadcrumb topping: cut the stale bread into small cubes.
6. In a separate pan, toast the bread cubes with olive oil until golden and crispy.
7. Add wild fennel (or your preferred herb), lemon zest, and a little grated garlic to the breadcrumbs during the last moments of toasting. Remove and let cool.
8. Once cooled, chop the bread mixture into fine crumbs.
9. Cook the spaghetti in salted boiling water until al dente.
10. Drain the pasta, reserving some cooking water, and transfer it to the pan with the friggitelli sauce. Toss over high heat, adding a splash of pasta water as needed, until creamy and well combined.
11. Finish with a drizzle of raw olive oil and toss off the heat.
12. Serve the spaghetti, topping generously with the crunchy breadcrumb mixture and a few mint leaves if desired.