Pancotto Pugliese

Cut the stale bread into 2-3 cm cubes or slices.

Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the garlic and dried chili pepper. Sauté gently for 2 minutes until fragrant, being careful not to brown the garlic.

Add the San Marzano tomatoes to the pot, crushing them with a wooden spoon if using whole. Simmer the tomato sauce for 10-15 minutes, allowing it to thicken slightly.