First we make the pangrattato! Heat a large sauté pan over a medium heat and add 2 tbsp olive oil. Once hot, stir 75g breadcrumbs and the 2 finely chopped garlic cloves into the oil until crisp and golden, about 3 minutes. Remove and put into a bowl, then mix in 15g chopped parsley, zest of 1 lemon and half a tsp of chilli flakes (omit these if you don’t like spice!) and season to taste. Set aside for later.

Slice 1 red onion, 2 fennel bulbs and 400g tomatoes, ready for later. Boil 320g pasta in salted water according to pack instructions.

Meanwhile, add a splash of olive oil to the now empty frying pan and sauté the red onion and fennel over a medium heat for 7-8 minutes. Next add 125ml wine, increase the heat to medium-high and cook for 2-3 minutes. Finally add the 2 sliced garlic cloves and tomatoes and stir over the heat for about 3 minutes to heat through and take the rawness off the garlic.

Once the pasta is cooked, spoon it directly into the fennel pan using a slotted spoon. Mix together well, adding a little of the pasta cooking water to bring everything together if necessary. Remove from the heat, gently fold in 250g ricotta and season well to taste.

Divide into bowls, scatter over your crunchy pangrattato and serve immediately.