Double whammy arrabbiata
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Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 480 24%
Fat 8.9g 13%
Saturates 1.2g 6%
Sugars 7.2g 8%
Salt 1.1g 18%
Protein 15.4g 31%
Carbs 90.3g 35%
Fibre 1.5g -
Of an adult's reference intake
- 4 fresh red chillies
- olive oil
- 2 cloves of garlic
- 3 anchovies, from sustainable sources
- 1 teaspoon dried oregano
- 1 x 400 g tin of plum tomatoes or 400g passata
- 400 g dried pasta
- 2 slices of bread
- olive oil
- 3 cloves of garlic
- 1 dried chilli
By Jamie Oliver
- Prick the whole, fresh chillies all over with a small sharp knife and add to a large frying pan. Cover with about 1cm of oil and let them sit on a really low heat – almost so they’re coddling – for about 10 minutes.
- Once they’ve softened, and the oil has taken a lot of the chilli flavour, pour away most of the oil (save it in a jar for a lovely chilli oil).
- Peel and finely slice the garlic, then add to the pan with the anchovies and oregano. Fry gently for a few minutes.
- Stir in the tinned tomatoes or passata, then bring everything to the boil. Be careful not to break the chillies — this will make the sauce very hot!
- Meanwhile, cook your pasta according to the packet instructions and get started on the pangrattato.
- Tear the bread into a food processor and blitz with a pinch of sea salt to make fine crumbs.
- Peel and crush the garlic, then add to a large pan with a good lug of oil on a medium heat. Allow it to flavour the oil, then chop and add a few pinches of dried chilli.
- After a minute or two add the breadcrumbs, then toss so everything gets coated in the garlic oil. Fry for 5 to 7 minutes, or until you’ve got crisp, golden breadcrumbs.
- Take the pan off the heat, leaving the breadcrumbs in there to stay warm.
- Drain the pasta, then add to the large pan with your sauce. Toss quickly to coat.
- Divide everything between bowls (making sure everyone gets a softened whole chilli). Sprinkle over some pangrattato and get stuck in.