Double whammy arrabbiata

With fresh chillies & beautiful pangrattato

Dairy-freedf

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Double whammy arrabbiata

Name: Double whammy arrabbiata
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 4 fresh red chillies; olive oil; 2 cloves of garlic; 3 anchovies (in oil); 1 teaspoon dried oregano; 1 x 400 g tin of plum tomatoes or 400g passata; 400 g dried pasta; 2 slices of bread; 3 cloves of garlic; 1 dried chilli

With fresh chillies & beautiful pangrattato

Dairy-freedf

“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. ”

Serves 4

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Father's day Italian Mains Pasta & risotto Store cupboard recipes

Nutrition per serving

Calories 480 24%
Fat 8.9g 13%
Saturates 1.2g 6%
Sugars 7.2g 8%
Salt 1.1g 18%
Protein 15.4g 31%
Carbs 90.3g 35%
Fibre 1.5g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

4 fresh red chillies
olive oil
2 cloves of garlic
3 anchovies (in oil)
1 teaspoon dried oregano
1 x 400 g tin of plum tomatoes , or 400g passata
400 g dried pasta
PANGRATTATO
2 slices of bread
3 cloves of garlic
1 dried chilli

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Jamie Magazine

By Jamie Oliver

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Method

Prick the whole, fresh chillies all over with a small sharp knife and add to a large frying pan. Cover with about 1cm of oil and let them sit on a really low heat – almost so they’re coddling – for about 10 minutes.
Once they’ve softened, and the oil has taken a lot of the chilli flavour, pour away most of the oil (save it in a jar for a lovely chilli oil).
Peel and finely slice the garlic, then add to the pan with the anchovies and oregano. Fry gently for a few minutes.
Stir in the tinned tomatoes or passata, then bring everything to the boil. Be careful not to break the chillies — this will make the sauce very hot!
Meanwhile, cook your pasta according to the packet instructions and get started on the pangrattato.
Tear the bread into a food processor and blitz with a pinch of sea salt to make fine crumbs.
Peel and crush the garlic, then add to a large pan with a good lug of oil on a medium heat. Allow it to flavour the oil, then chop and add a few pinches of dried chilli.
After a minute or two add the breadcrumbs, then toss so everything gets coated in the garlic oil. Fry for 5 to 7 minutes, or until you’ve got crisp, golden breadcrumbs.
Take the pan off the heat, leaving the breadcrumbs in there to stay warm.
Drain the pasta, then add to the large pan with your sauce. Toss quickly to coat.
Divide everything between bowls (making sure everyone gets a softened whole chilli). Sprinkle over some pangrattato and get stuck in.

Tips

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.

Jamie Magazine

By Jamie Oliver