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1
Preheat the oven to 375F.
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2
Put a large pot of heavily salted water on to boil over high heat.
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3
Toss the breadcrumbs with 2 tablespoons olive oil, spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
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4
Heat a large saute pan over high heat for 2 minutes.
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5
Pour in the remaining 1/4 cup olive oil, and add the rosemary and crumbled chiles.
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6
Let them sizzle in the oil a minute or so, and then add the sliced onion and thyme.
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7
Season with 1 teaspoon salt and some pepper.
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8
Turn the heat down to medium, and cook 3 minutes, stirring often.
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9
Stir in the garlic, and cook another 3 to 4 minutes, until the onion is translucent and starting to color slightly.
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10
Drop the pasta in the boiling water.
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11
Turn the heat under the onions back up to high, and add the tomatoes to the pan with 1 teaspoon salt and some freshly ground black pepper.
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12
Stir the tomatoes often, and cook about 8 minutes, until their juices are released and start to reduce.
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13
When the pasta is al dente, drain it and add it to the tomatoes.
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14
Toss well, add the butter, and cook 3 to 4 minutes, to reduce the juices so they coat the noodles well.
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15
Season with 1/2 teaspoon salt and taste.
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16
Add the basil, parsley, and half the bottarga to the pan, and toss to combine.
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17
Transfer to a large warm pasta bowl or platter.
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18
Shower the breadcrumbs over the pasta, and scatter the remaining bottarga shavings on top.
