Description
A fiery, flavorful pasta dish. Simple, rustic Italian cooking with a kick!
Ingredients
Units
Scale
- 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
Instructions
- Prepare the Pangrattato:
- Preheat your grill or broiler to high.
- 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.
- 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:
- 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.
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