Prick the whole, fresh chillies all over with a small sharp knife and add to a large frying pan. Cover with about 1cm of oil and let them sit on a really low heat – almost so they’re coddling – for about 10 minutes. Once they’ve softened, and the oil has taken a lot of the chilli flavour, pour away most of the oil (save it in a jar for a lovely chilli oil). Peel and finely slice the garlic, then add to the pan with the anchovies and oregano. Fry gently for a few minutes. Stir in the tinned tomatoes or passata, then bring everything to the boil. Be careful not to break the chillies — this will make the sauce very hot! Meanwhile, cook your pasta according to the packet instructions and get started on the pangrattato. Tear the bread into a food processor and blitz with a pinch of sea salt to make fine crumbs. Peel and crush the garlic, then add to a large pan with a good lug of oil on a medium heat. Allow it to flavour the oil, then chop and add a few pinches of dried chilli. After a minute or two add the breadcrumbs, then toss so everything gets coated in the garlic oil. Fry for 5 to 7 minutes, or until you’ve got crisp, golden breadcrumbs. Take the pan off the heat, leaving the breadcrumbs in there to stay warm. Drain the pasta, then add to the large pan with your sauce. Toss quickly to coat. Divide everything between bowls (making sure everyone gets a softened whole chilli). Sprinkle over some pangrattato and get stuck in.