Jamie shares his best recipe for penne arrabita. You don’t need many ingredients, it’s super simple and really packs spice.
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
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.
* Yes, Italy has many great exports, from cured pork products to fast cars, but trust us, Gennaro Contaldo is up there.