Place pasta in a large pot of salted boiling water. Cook pasta according to the packet directions or until al dente. Drain. Set aside.

Tear the bread slices, place them in blender, and give it a quick whizz to make coarse breadcrumbs. Set aside.

To make pangrattato, heat oil in a large frying pan over low heat. Add breadcrumbs. Season with salt. Sauté, stirring continuously, until golden brown. Remove breadcrumbs from the pan.

To make penne arrabiata, add 2 tablespoon oil to the same pan. Increase the heat to medium- high. Add garlic, and saute for a minute or until aromatic. Add tomatoes and dried red chili flakes. Season with salt. Stir. Cook, stirring occasionally, for 3-4 minutes.

Stir in basil leaves. Heat through. Add cooked pasta. Heat through.

Garnish with pangrattato and chopped basil leaves.