A recipe from Richard Olney’s classic book “Lulu’s Provençal Table” inspired this superbly flavorful pasta dish. The no-cook sauce, similar to Italian pesto, is made in a food processor and is redolent with the bold flavors of Southern France. We finish the sauced pasta with toasted chili-spiked breadcrumbs (we prefer panko for it’s light, crisp texture) that offer a welcome textural contrast to the al dente noodles, as well as a subtle spiciness. Pappardelle is a wide, flat, ribbon-like noodle, often made with egg and shaped into nests before drying. If it’s not available, tagliatelle is the best substitute, followed by fettuccine.