Red pepper pasta with cheesy garlic crumbs

Process garlic bread in a food processor until a coarse crumb. Transfer to a tray lined with baking paper.

Cook in a 220°C preheated oven for 10 mins or until golden. Remove from oven. Allow to cool slightly. Stir in lemon rind and basil. Set aside.

Cook pasta in a large saucepan of boiling salted water following packet instructions. Reserve 1⁄3 cup of the pasta water then drain.

In a clean food processor, add red peppers, chilli, garlic, tomato paste and ½ cup of the reserved oil from the jar and blitz until paste-like consistency. Set aside.

Heat a large frying pan over a medium heat. Toast fennel seeds for 2-3 mins or until aromatic. Add onion to same pan. Cook for 3-4 mins until onion is soft. Add red pepper mixture and reserved pasta water and bring to a simmer. Toss through pasta until heated through. Season with salt and pepper.

Serve pasta with garlic crumbs, torn mozzarella and basil leaves.