Ingredients

• 150 gm. Rigatoni pasta (dried - cooked as per packet instructions)

• 1 stale bread roll (or similar) - to make breadcrumbs

• Olive oil for frying

• 1 medium white onion - large, chunky dice

• 1 tsp. garlic purée (or 1 clove finely diced)

• 1 tbsp. black olives - stones removed and roughly chopped

• 2 medium hot red chillies - finely chopped

• 2 tsp. dried oregano leaves

• 1 tin chopped tomatoes (or rustic passata)

• 1 lemon

• 25 gm. Parmeganio Reggiano (Parmesan cheese) - finely grated

• Salt and pepper to taste

Instructions

1. Cook the pasta following packet instructions (large pan, lots of boiling water and about 12-15 minutes is normal). Save some of the water, you may need it later.

2. Shave off a couple of strips of the lemon skin with a potato peeler, chop the strips thinly and keep aside.

3. Break up the bread roll and put in food processor to create breadcrumbs.

4. In a large frying pan on a high heat, put in a little olive oil and fry off your breadcrumbs until golden brown, remove and put to one side

5. Wipe the pan clean and add a little more oil to fry the onions in. Cook until softened and they have a little colour.

6. Add the garlic, chillies and olives, stir in for a minute.

7. Add the dried oregano and stir it in.

8. Add the chopped tomatoes and stir in.

9. Add the lemon chopped lemon rind and stir in.

10. Then squeeze in juice of half a lemon.

11. If this mix looks too dry, you may need to add a ladle of the pasta water saved before.

12. Now add the cooked pasta to the mix and stir in.

13. And the fresh parsley and mix it in well

14. Transfer to a serving bowl.

15. Top with the fried bread crumbs and a little Parmeganio Reggiano (parmesan cheese)

16. Serve with some of the grated cheese and bread crumbs to top up on each portion as you dish it out.