This pasta is a great change of pace from a traditional tomato-based sauce. It has a touch of heat from chile flakes, bright lemony flavor from lemon juice and zest and freshness from tons of herbs. Plus, some quick homemade breadcrumbs give the dish a little extra texture and crunch. You are going to love it.
Bring a large pot of water to a boil. Add three handfuls of kosher salt to the water. Taste the water, it should be as salty as the sea. Cook the pasta according to the instructions on the package.
Preheat the broiler.
Put the torn bread in a medium bowl. Drizzle with the olive oil, season with salt and pepper and toss to combine. Spread on a baking sheet and broil until toasted, 2 to 3 minutes.
Pulse the broiled bread in a food processor until fine crumbs form. Set aside.
Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the red pepper flakes and cook for 2 minutes.
Drain the pasta and reserve 2 cups of the pasta water. Add the pasta to the skillet and toss to combine.
Add a small handful of the Parmigiano-Reggiano, toss the pasta and then add a splash of the lemon juice. Alternate adding the remaining cheese and lemon juice until combined. Add some of the reserved pasta water, if needed.
Add the lemon zest and toss to combine. Taste and season with salt and pepper, if necessary.
Transfer the pasta to a large bowl and top with the mint, parsley, thyme and breadcrumbs. Enjoy.