Published Monday, 31 May, 2010 by Amelia
Start by pricking chillies all over with a knife and place in a large frying pan. Cover with 1cm of oil and let them sit over a really low heat to soften.
Add the garlic and oregano and fry gently for a few minutes. Stir in the tomatoes, then bring to the boil. Meanwhile start cooking your pasta in a separate pan.
Add some olive oil to a pan on a medium heat. Add the garlic and a few pinches of dried chilli (depending on how spicy you like it!). After a minute or so add the breadcrumbs and fry until the breadcrumbs are golden.
Drain the pasta, then add to the sauce and toss gently to coat. Divide between bowls and serve sprinkled with the chilli breadcrumbs.