Jamie Magazine
By Jamie Oliver
About the recipe
This is my desert-island dish. I use fresh chillies in the sauce and dried chillies in the pangrattato for a double hit of flavours and texture.
Recipe From
Jamie Magazine
By Jamie Oliver
4 fresh red chillies
olive oil
2 cloves of garlic
3 anchovies (in oil)
1 teaspoon dried oregano
1 x 400g tin of plum tomatoes or 400g passata
400g dried pasta
PANGRATTATO
2 slices of bread
3 cloves of garlic
1 dried chilli
LOVE YOUR LEFTOVERS:
Leftover anchovies? If you’ve bought the anchovies in oil, make sure the leftovers are submerged in the oil and the lid is secured – they’ll keep in the fridge for 7 days. To use them up, scatter over pizzas, add to salads or add a couple to tomato and meat-based pasta sauces along with the onions and garlic, to boost the umami flavour.
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