Jamie Oliver has opened another Italian restaurant and in celebration has shared the best recipe for penne arrabiata. You don’t need many ingredients, it’s super simple to make and really packs a spicy kick. We are thinking Sunday night pasta supper.
By Pepper Passport
Sure his 15 minute meals take most of us longer than is promised, but when it comes to cooking Italian, Jamie Oliver really has things down pat.
And with good reason – he learnt the art of the cuisine from his lifelong mentor and one of the Italy’s greatest exports* Gennaro Contaldo, who along with Antonio Carluccio and Mario Batali is regarded by many as a ‘God Father’ of Italian food.
You see Jamie was Gennaro’s protégé back in the 1990s, and now the two are partners in their hugely popular restaurant empire, Jamie’s Italian, which as of this week, opened it’s fifth and largest Australian outlet in Brisbane. And while you might be put off by the idea of going to eat at a chain, this is one that excels, for great detail is given both to the sourcing and execution. Which together, is a recipe for a solid restaurant.
This recipe, however, is for Jamie Oliver’s Penne Arrabita – it’s super simple to make (but not in 15 minutes) and really packs a kick. It’s all elevated more so by the pangrattato which lends a super gorgeously golden and crunchy note.
Jamie’s Italian is now open in Brisbane, Australia. You’ll find it in the historic Rowes Arcade, 237 Edward Street Brisbane City. Call 07 3144 3000 to make a reservation, or do so online.
- 3 TO 4 FRESH RED CHILLIES, FINELY CHOPPED
- 6 CLOVES OF GARLIC, PEELED AND FINELY CHOPPED
- 2 X 400G TINS QUALITY CHOPPED TOMATOES
- 200ML ORGANIC VEGETABLE STOCK
- 400G PENNE PASTA
- A BUNCH OF FRESH BASIL, LEAVES PICKED AND TORN
- 25G PARMESAN CHEESE
- OPTIONAL: ¼ SCOTCH BONNET CHILLI, VERY FINELY CHOPPED
- EXTRA VIRGIN OLIVE OIL
- 50G SOURDOUGH OR CIABATTA BREADCRUMBS
- ½ A BUNCH OF MIXED FRESH HERBS, LEAVES PICKED AND CHOPPED
- 1 CLOVE OF GARLIC, PEELED AND FINELY CHOPPED
- Mix all the pangrattato ingredients and a lug of olive together in a bowl. Tip onto a baking tray, then spread out evenly and toast under the grill for 2 to 4 minutes, or until lightly golden, giving the tray a jiggle occasionally for even cooking. Leave aside.
- Add a splash of olive oil to a large pan over a medium heat, then fry the chilli and garlic for 1 to 2 minutes, or until softened and smelling fantastic, then pour in the tomatoes and veg stock and bring up to a simmer.
- Meanwhile, add the pasta to a pot of boiling salted water and cook according to the packet instructions. When the pasta is al dente (still with a bit of bite), drain, reserving a cup of the cooking water.
- Tip the pasta and most of the basil into the tomato sauce, then cook for a further minute or so, adding a splash of reserved cooking water to loosen, if needed. Divide between your plates, then finish with a few shavings of Parmesan, the remaining basil leaves, a sprinkling of scotch bonnet chilli (if using), and some crunchy pangrattato. Finish with a drizzle of extra virgin olive oil, then serve straight away.