This Penne Arrabbiata was submitted to BBC Good Food Magazine by Jamie Oliver and it was so easy! ‘Arrabbiata’ means ‘angry’ in Italian which is a reference to the fiery chilli heat. I only used three chillies though when Jamie says to use three to four and he also says you can add a sprinkling of finely chopped scotch bonnet at the end. Scotch bonnets do have a lovely flavour but trying to taste it through the searing heat from the chilli is like a fireman trying to rescue a dog from a burning building – it’s just not worth it!
This penne arrabbiata recipe is vegetarian and because most dried pasta is egg-free all you have to do to make it vegan is leave out the parmesan. I think what I like most about this recipe is that I’ll always have these ingredients on hand so can whip it up at a moments notice. It’s also a fantastic base to build from. You can really add whatever you like or have!
- 2 cloves of garlic
- 1 small bunch of thyme leaves
- 100 g crusty white bread: sourdough, ciabatta or baguette
- 2 tbsp olive oil
- 3 red chillies
- 8 cloves of garlic
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 pinch of sea salt flakes
- 2 400 ml cans of chopped tomatoes
- 200 ml vegetable stock
- 400 g dried penne
- 1 bunch of basil leaves
- 25 g finely grated parmesan
- In a food processor, blitz up the bread, garlic and thyme leaves until you have coarse breadcrumbs.
- Heat the oil in a frying pan and tip the breadcrumbs into it. Toss them around for a few minutes until they turn crispy and darken in colour.
- Decant into a serving bowl and serve at the table.
- Finely chop the garlic and chilli.
- Heat 2 tablespoons of olive oil in a large pan and add the garlic and chilli. Cook for a few minutes until they have started to soften and season with salt.
- Add the tinned tomatoes and stock and stir to combine. Allow to simmer while you cook the pasta.
- You'll need to follow the packet instructions for your pasta but I brought a big pan of salted water to the boil, added the pasta and allowed to boil for about 20 minutes, stirring often.
- Siphon off a cup of the pasta cooking water when it is almost cooked then strain the pasta, admit to the sauce and stir. If it's looking a little dry, add the pasta cooking water to loosen the sauce.
- Tear up most of the basil leaves and mix into the pasta, reserving some to garnish the plates.
- Plate up and scatter the pangrattato, parmesan and basil over each plate and give each serving a little drizzle of extra virgin olive oil.