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main courses | serves 4
1. Prick the chillies all over with a knife and place in a large frying pan. Cover with 1cm of oil and let them sit over a really low heat. Once theyve softened, pour away most of the oil (or reserve for other recipes). Add the garlic, anchovies and oregano and fry gently for a few minutes. Stir in the tomatoes, then bring to the boil. Be careful not to break the chillies.
2. Meanwhile, cook your pasta according to packet instructions and start on the chilli pangrattato. Whizz the bread with a pinch of salt until it forms fine crumbs. Add a lug of oil to a large pan on a medium heat. Add the garlic and a few pinches of dried chilli. After a minute or so add the crumbs and toss to coat everything in the garlicky oil. Keep frying for 57 minutes, until youve got crisp, golden breadcrumbs, then take the pan off the heat and set aside.
3. Drain the pasta, then add to the sauce and toss gently to coat. Divide between bowls, giving everyone a whole chilli, and serve sprinkled with pangrattato.
Recipe Jamie Oliver
Photo David Loftus
from Issue 6
ingredients 4 whole, fresh red chillies
2 garlic cloves, sliced
3 anchovy fillets
1 tsp dried oregano
1 x 400g tin tomatoes, or 400g passata
400g dried pasta
Large handful of torn bread
3 garlic cloves, crushed
1 dried chilli, crumbled