Step 1

For the breadcrumbs, place the cubed bread and garlic in a food processor and pulse until fine breadcrumbs form. Melt the butter in a 10-inch skillet (preferably cast iron) over medium heat. Add breadcrumbs and thyme and cook until golden and crisp, about 6 min. Season with salt and pepper to taste, then transfer to a small bowl.

Step 2

For the pasta, bring a large pot of well-salted water to a boil and add the pasta. Cook pasta until al dente and drain, reserve 1/2 cup of pasta water, and set aside.

Step 3

While the pasta is boiling, prepare the tomato sauce. Add the olive oil, garlic, and chili flakes to a large skillet set over medium-low heat. Adjusting the heat as necessary, allow the garlic and chili flakes to cook for about 45 seconds or so. Do not let the garlic brown.

Step 4

Add the tomatoes, sugar, and a pinch of salt and pepper, and begin to cook, stirring occasionally, for 5-7 minutes or until the tomatoes begin to blister and burst. You can press down on the tomatoes towards the end of cooking if needed. Once the tomatoes are ready, add the pasta and basil and toss everything together. If the pasta seems a little dry, add 1 tbs of water at a time as needed until a smooth sauce forms. Taste the pasta and season with salt and pepper as needed.

Step 5

Divide the pasta between 2-3 plates, garnish each serving with the cooled bread crumbs, grated parmesan-reggiano cheese, and fresh basil. Enjoy!