Pasta with Parma ham, agrodolce peppers and pangrattato

Ingredients

• ½ x 270g ciabatta, torn into pieces
• 2 garlic cloves, peeled and roughly chopped
• 6 tbsp olive oil
• 2 x 70g packs Parma ham
• 6 red onions, finely sliced
• 600g dried casarecce or trompetti pasta
• 150ml Taste the Difference balsamic vinegar
• 1 tbsp caster sugar
• 2 x 280g jars Italian chargrilled antipasto peppers, drained and finely sliced
• 3 tbsp roughly chopped flat-leaf parsley
• sea salt flakes