Whirl 4 slices of toasted bread in a food processor. Pan-fry crumbs in 2 tbsp olive oil with 2 minced garlic cloves until crisp. Sprinkle on pasta dressed with olive oil, chopped parsley lemon zest and hot-red-chili flakes.
Cut crusts off bread. Rip into small pieces. Add to any homemade soup before puréeing for a rich, velvety texture.