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Jamie Oliver’s Penne Arrabiata

3.7 from 3 reviews

Jamie shares his best recipe for penne arrabita. You don’t need many ingredients, it’s super simple and really packs spice.

Ingredients

Scale
  • 3 TO 4 FRESH RED CHILLIES, FINELY CHOPPED
  • 6 CLOVES OF GARLIC, PEELED AND FINELY CHOPPED
  • 2 CANS QUALITY CHOPPED TOMATOES
  • 1 CUP ORGANIC VEGETABLE STOCK
  • 4 CUPS PENNE PASTA
  • A BUNCH OF FRESH BASIL, LEAVES PICKED AND TORN
  • 1/2 CUP PARMESAN CHEESE
  • OPTIONAL: ¼ SCOTCH BONNET CHILLI, VERY FINELY CHOPPED
  • EXTRA VIRGIN OLIVE OIL
  • 1.2 CUP SOURDOUGH OR CIABATTA BREADCRUMBS
  • A BUNCH OF MIXED FRESH HERBS, LEAVES PICKED AND CHOPPED
  • 1 CLOVE OF GARLIC, PEELED AND FINELY CHOPPED

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

* Yes, Italy has many great exports, from cured pork products to fast cars, but trust us, Gennaro Contaldo is up there.

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