Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a cold 12 to 14-inch saute pan, combine the olive oil, chile
, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce
and 1 cup pasta cooking liquid and bring to a simmer.
Cook the pasta according to the package directions, until tender yet al dente
, about 5 minutes. Drain
the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta
evenly among 4 heated bowls. Grate
bottarga over each bowl like a dusting of cheese
, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle
of olive oil.