Penne Arrabbiata VEGETARIAN

Penne ArrabbiataThis 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!

Penne Arrabbiata

Ingredients

    For the Pangrattato:
  • 2 cloves of garlic
  • 1 small bunch of thyme leaves
  • 100 g crusty white bread: sourdough, ciabatta or baguette
  • 2 tbsp olive oil
  • For the Arrabbiata:
  • 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

Instructions

    For the Pangrattato:
  1. In a food processor, blitz up the bread, garlic and thyme leaves until you have coarse breadcrumbs.
  2. 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.
  3. Decant into a serving bowl and serve at the table.
  4. For the Arrabbiata:
  5. Finely chop the garlic and chilli.
  6. 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.
  7. Add the tinned tomatoes and stock and stir to combine. Allow to simmer while you cook the pasta.
  8. 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.
  9. 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.
  10. Tear up most of the basil leaves and mix into the pasta, reserving some to garnish the plates.
  11. Plate up and scatter the pangrattato, parmesan and basil over each plate and give each serving a little drizzle of extra virgin olive oil.
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