Heat a large pan over medium-low heat and add 4-5 tablespoons of EVOO. Add one crushed garlic clove and cook gently for about 30 seconds, being careful not to burn it.

Stir in the breadcrumbs, chopped parsley and chili flakes, if using. Toss continuously until the breadcrumbs are golden brown and crisp, then transfer them to a bowl and set aside.

Bring a large pot of water to the boil and add one tbsp of sea salt. Add the fusilli and cook for approximately 10 minutes, or according to the packet instructions, until al dente. Stir the pasta at least three times during the first 2-3 minutes to prevent it from sticking together.

While the pasta cooks, place a large bowl on your work surface. Hold each tomato over the bowl, remove the green top part and carefully cut it into small, bite-sized pieces using a paring knife. Allow all the delicious tomato juices to fall directly into the bowl.

Pour at least 5 tbsp of EVOO over the tomatoes. Add the remaining garlic clove, either thinly sliced or crushed, depending on how strong you would like the garlic flavor to be.

Tear the basil leaves directly into the bowl, then season with salt and pepper to taste. Mix everything gently using your hands or a wooden spoon, then leave the tomatoes to rest for at least 10 minutes.

Once the fusilli is al dente, drain it well and transfer it to a separate large bowl. Drizzle with a little extra virgin olive oil and stir gently to prevent the pasta from sticking. Allow it to cool to at least room temperature.

Add the cooled fusilli to the tomato and oil mixture and toss gently until every spiral is coated in the tomato juices, garlic and extra virgin olive oil. Transfer the bruschetta pasta to a serving bowl, then finish with a generous amount of the golden toasted breadcrumbs before serving.