Spaghetti Arrabiata | Jamie Oliver & Gennaro Contaldo | Real Time (ish) Recipes

By Jamie Oliver · 20 min

Ingredients

Instructions

1. Prick the whole fresh chillies all over with a small sharp knife and put them in a large frying pan. Cover with about 1 cm of oil and cook on a very low heat, almost coddling, for about 10 minutes.
2. Once the chillies have softened and the oil has taken on a lot of their flavour, pour off most of the oil and save it in a jar.
3. Finely slice the garlic, then add it to the pan with the anchovies and oregano. Fry gently for a few minutes.
4. Stir in the tinned tomatoes or passata, then bring to the boil. Take care not to break the chillies, or the sauce will be very hot.
5. Meanwhile, cook the pasta according to the packet instructions.
6. Tear the bread into a food processor and blitz with a pinch of sea salt to fine crumbs.
7. Crush the garlic and add it to a large pan with a good lug of oil over medium heat. Let it flavour the oil, then chop the dried chilli and add a few pinches.
8. After a minute or two, add the breadcrumbs and toss to coat in the garlic oil. Fry for 5 to 7 minutes, until crisp and golden.
9. Take the pan off the heat and leave the breadcrumbs in it to stay warm.
10. Drain the pasta, add it to the large pan with the sauce, and toss quickly to coat.
11. Divide between bowls, making sure each person gets a softened whole chilli, and sprinkle with pangrattato.

Summarized from Jamie Oliver's video. Watch it for the details.

More recipes with

GarlicTomatoBreadBreadcrumbPastaAnchovy