Jamie Oliver’s Penne Arrabiata

Jamie Oliver’s passion for Italian food is deeply rooted in his experiences and the influences that shaped his career. Growing up in a family-owned pub-restaurant in Essex, England, Jamie was exposed to cooking from an early age, but his love for Italian cuisine blossomed during his travels to Italy in his teenage years. There, he fell in love with the simplicity, fresh ingredients, and communal spirit of Italian food.

A pivotal figure in Jamie’s journey was the renowned Italian chef Gennaro Contaldo, who mentored him and introduced him to authentic Italian cooking techniques. This mentorship deepened Jamie’s appreciation for the culinary traditions of Italy, which he later shared through his cookbooks like Jamie’s Italy and television series such as Jamie’s Great Italian Escape.

His enthusiasm for Italian cuisine also led him to open the “Jamie’s Italian” restaurant chain, where he sought to make high-quality, affordable Italian food accessible to a wider audience. Although the chain eventually closed, it was living proof of his dedication to Italian food.

Central to Jamie’s approach is a focus on fresh, seasonal ingredients, mirroring the Italian philosophy that the quality of ingredients is paramount. He also emphasizes the communal aspect of Italian dining, celebrating the joy of bringing people together around the table. Jamie Oliver’s passion for Italian cuisine goes beyond just the recipes; it’s about embracing the culture, the people, and the shared joy of cooking and eating together.

His Penne Arrabbiata is perhaps the perfect representative of Jamie’s love for Italian food. Simple, but delicious ingredients, a straightforward cooking process, and then a little bit of a twist to give it its own personality. It’s delicious, fresh, spicy and should be on your weekly dinner rotation.

How to Make Jamie Oliver’s Penne Arrabbiata

Prepare the Pangrattato:

• Preheat your grill or broiler to high.
• In a bowl, mix the breadcrumbs, chopped mixed herbs, finely chopped garlic, and a lug (about 2 tablespoons) of extra virgin olive oil until the breadcrumbs are evenly coated.
• Spread the breadcrumb mixture evenly on a baking tray.
• Toast under the grill for 2 to 4 minutes, or until lightly golden and crispy, giving the tray a shake halfway through to ensure even toasting. Set aside.

Make the Arrabbiata Sauce:

• In a large pan, heat a splash of olive oil over medium heat.
• Add the finely chopped chillies and garlic, and fry for 1 to 2 minutes until softened and fragrant.
• Pour in the chopped tomatoes and vegetable stock, bringing the mixture to a simmer. Let it cook gently for about 10-15 minutes, allowing the flavors to meld.

Cook the Penne:

• While the sauce simmers, bring a large pot of salted water to a boil.
• Add the penne pasta and cook according to the package instructions until al dente (usually 10-12 minutes).
• Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine and Serve:

• Add the drained penne pasta and most of the torn basil leaves to the tomato sauce.
• Cook for an additional 1-2 minutes, stirring well to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
• Divide the pasta among your plates, then top with the grated Parmesan cheese, remaining basil leaves, a sprinkle of Scotch bonnet chilli (if using), and a generous amount of the crispy pangrattato.
• Finish with a drizzle of extra virgin olive oil and serve immediately.

Recipe Notes:

• Pangrattato: This Italian term refers to toasted, flavored breadcrumbs often used as a crunchy topping for pasta dishes.
• Garlic: The recipe lists 6 cloves of garlic for the sauce. The additional 1 clove listed is used in the pangrattato.
• Spice Level: Adjust the amount of chillies to suit your spice tolerance. For a milder dish, reduce the number of chillies or omit the Scotch bonnet.

Yield, Prep Time, Cook Time:

• Yield: Serves 4-6
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Cuisine: Italian

Jamie Oliver’s Penne Arrabbiata

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4.6 from 16 reviews

• Author: Jamie Oliver
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A fiery, flavorful pasta dish. Simple, rustic Italian cooking with a kick!

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Ingredients

Units USM Scale 1x2x3x

• 3 to 4 fresh red chillies, finely chopped
• 6 cloves garlic, peeled and finely chopped
• 2 cans (14.5 oz (400g)) quality chopped tomatoes
• 1 cups (240 ml) organic vegetable stock
• 4 cups (320 g) penne pasta
• A bunch of fresh basil, leaves picked and torn
• 1/2 cup (50 g) Parmesan cheese, grated
• 1/4 Scotch bonnet chilli, very finely chopped
• Extra virgin olive oil, for drizzling
• 1/2 cup (60 g) sourdough or ciabatta breadcrumbs
• A bunch of mixed fresh herbs (such as parsley, thyme, and rosemary), leaves picked and chopped
• 1 clove garlic, peeled and finely chopped
• 2 tablespoons extra virgin olive oil

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Instructions

1. Prepare the Pangrattato:
2. Preheat your grill or broiler to high.
3. In a bowl, mix the breadcrumbs, chopped mixed herbs, finely chopped garlic, and 2 tablespoons of extra virgin olive oil until the breadcrumbs are evenly coated.
4. Spread the breadcrumb mixture evenly on a baking tray.
5. Toast under the grill for 2 to 4 minutes, or until lightly golden and crispy, giving the tray a shake halfway through to ensure even toasting. Set aside.
6. Make the Arrabbiata Sauce:
7. In a large pan, heat a splash of olive oil over medium heat.
8. Add the finely chopped chillies and garlic, and fry for 1 to 2 minutes until softened and fragrant.
9. Pour in the chopped tomatoes and vegetable stock, bringing the mixture to a simmer. Let it cook gently for about 10-15 minutes, allowing the flavors to meld.
10. Cook the Penne:
11. Bring a large pot of salted water to a boil.
12. Add the penne pasta and cook according to the package instructions until al dente (usually 10-12 minutes).
13. Reserve 1 cup of the pasta cooking water, then drain the pasta.
14. Combine and Serve:
15. Add the drained penne pasta and most of the torn basil leaves to the tomato sauce.
16. Cook for an additional 1-2 minutes, stirring well to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
17. Divide the pasta among your plates, then top with the grated Parmesan cheese, remaining basil leaves, a sprinkle of Scotch bonnet chilli (if using), and a generous amount of the crispy pangrattato.
18. Finish with a drizzle of extra virgin olive oil and serve immediately.

Notes

• For a richer flavor, use high-quality canned San Marzano tomatoes.
• If you don’t have Scotch bonnet chili, you can omit it or substitute with a pinch of cayenne pepper.
• To make this dish ahead, prepare the sauce and pangrattato separately and store them in airtight containers in the refrigerator for up to 2 days. Combine and cook the pasta just before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 12
• Trans Fat: 0g
• Carbohydrates: 70
• Fiber: 5
• Protein: 15
• Cholesterol: 20

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