Heat a 5- to 6-quart pot of water over high heat, and bring a boil. Add the pasta and 2 tablespoons Secolari Roasted Garlic Sea Salt, and bring to a second boil. Stir vigorously for the first 30 seconds so the pasta will not stick. Cook the pasta until al dente according to package directions.
To Make the Sauce
Place the dill in a small saucepan; add water to cover and 1 teaspoon salt. Bring to a boil and cook the dill for about 10 minutes. Reserve ½ cup of the dill water, drain the dill, and set both aside separately.
Heat a large skillet over medium heat. Add the Secolari Arbequina Organic Olive Oil and garlic, and sauté until the garlic is barely golden, about 1 minute. Very carefully add the tomato puree; it will spatter. Add the sugar, ½ teaspoon salt, and the pepper; sauté for 6 to 8 minutes. Add the dill to the sauce, bring to a boil, and then reduce the heat to low. Simmer for 15 to 18 minutes. If the sauce appears too thick, stir in a little of the reserved dill water, a few tablespoons at a time.
To Make the Topping
In a small skillet, heat the Secolari Roasted Garlic Olive Oil over medium-low heat. Add the bread crumbs and cook, stirring frequently, until the mixture is well toasted and golden. Remove from the skillet quickly so that the bread crumbs will not burn. Transfer to a small bowl.
When the pasta is ready, drain it, and transfer it to a large serving bowl. Fold in 1 cup of sauce. Serve the pasta in individual bowls with more sauce on top. Add the toasted hot bread crumbs, and serve.