Heat up a pan with half a tablespoon of extra virgin olive oil and put the bread in after crumbling it coarsely in the mixer. Allow to brown, stirring frequently, remove from heat and set aside.
Wash the Piennolo tomatoes and cut a cross at the top. Dip for 2 minutes into a pot of boiling water, drain and place in iced water. Then peel them, cut them into wedges and remove the seeds.
Place in a pan to fry with 2 tablespoons of oila clove of garlic lightly crushed with a knife, and a chopped onion, and let them cook. When the onion is golden brown, remove the garlic, add the Piennolo tomatoes, salt to taste and cook for 8 minutes.
Boil a pot of water, pour in the pasta and cook. While the pasta is cooking,wash and dry the rocket and put it in the mixer cup. Add 2 tablespoons of grated Pecorino Romano cheese and a bit of the water from the pasta. Blend everything until smooth and creamy.
Drain the pasta al dente and pour it into the skillet with Piennolo tomatoes. Sauté for 2 minutes and add the remaining Pecorino Romano cheese. Pour the rucola cream into a dish, put in the pasta and sprinkle with the golden breadcrumbs.