Instructions: Crumble the bread into a processor and blitz to chunky crumbs.

Spread the crumbs across a roasting tray and moisten with 2 tbsp of the olive oil.

Next blast all but a small handful of the sage leaves in the processor until finely chopped then mix with the oiled breadcrurnbs adding some salt and a few good twists of pepper.

Put in a 100C/215F/Gas Mark 1/4 oven for about 30 minutes to crisp up a little.

Remove and blast again to a finer crumb but not a powder.

Cook the pasta in plenty of boiling salted water according to the packet instructions until al dente (if using bucatini break it in half before cooking). While its cooking sweat the garlic in the remaining olive oil and the butter then add the remaining whole sage leaves and fry until just crisp.

Drain the pasta reserving about 1/2 cup of its cooking water.

Add the garlic and sage butter to the pasta and the cooking water and fold through.

Next twist in a fair whack of black pepper stir in the parmesan then do the same with the sage breadcrumbs.

You could keep some of the breadcrumbs and parmesan back to sprinkle on top at the end.

Black pepper and sage are uncannily good partners for pasta and the breadcrumbs in this dish bring the flavours together perfectly. Dont forget to prepare the breadcrumbs a long time before you want to start cooking. The test of the dish takes only 15 minutes.

Serves 4

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