Bucatini with garlic

Preparation:

Preparation: Cut the tomatoes into slices about 1/2 cm thick. Finely chop the garlic and brown it over low heat with 1/2 glass of oil and a pinch of chilli pepper. Add the tomatoes, a pinch of salt and a spoonful of chopped parsley and cook over high heat for 5 minutes. Cook the pasta al dente, drain it, add it to the tomatoes in the pan and finish cooking. Distribute the minced breadcrumbs toasted with oil on the dough.