This easy and spicy Pasta Arrabiata by Jamie Oliver is a quick, flavorful meal that’s perfect for any night of the week. Made with fresh chillies, garlic, and anchovies, this dish offers a hot, zesty kick, while crispy pangrattato adds a crunchy finishing touch. You can adjust the heat to suit your taste!
Ingredients Needed
- 4 fresh red chillies
- Olive oil (about 1cm or 0.5 in deep)
- 2 cloves of garlic
- 3 anchovies (in oil)
- 1 teaspoon dried oregano
- 400g (14 oz) tin of plum tomatoes or 400g (14 oz) passata
- 400g (14 oz) dried pasta
For the Pangrattato:
- 2 slices of bread
- 3 cloves of garlic
- 1 dried chilli
How To Make Pasta Arrabiata
- Prepare the chillies and oil: Prick the fresh chillies all over with a small knife and place them in a large frying pan. Cover with about 1cm (0.5 in) of oil and heat on a low flame for around 10 minutes until the chillies soften. Once softened, remove most of the oil, saving it for later to make chilli oil.
- Make the sauce: Peel and finely slice the garlic, then add it to the pan with the anchovies and oregano. Fry gently for a few minutes until fragrant. Stir in the tomatoes or passata, then bring to a boil, ensuring not to break the chillies as this will make the sauce too hot.
- Cook the pasta: Cook the pasta according to the packet instructions, then drain and set aside.
- Prepare the Pangrattato: Tear the bread into a food processor and blitz with a pinch of sea salt to make fine breadcrumbs. Peel and crush the garlic, then fry it in a large pan with olive oil over medium heat. Add the dried chilli and stir for about 1-2 minutes. Add the breadcrumbs and toss until they’re golden and crispy about 5-7 minutes. Keep warm off the heat.
- Combine and serve: Add the drained pasta to the sauce and toss well to coat. Divide the pasta between bowls, making sure everyone gets a softened chilli. Sprinkle with the pangrattato and serve immediately.
Recipe Tips
- Control the heat: If you prefer a milder sauce, remove the seeds from the chillies before adding them to the pan. This will reduce the spiciness.
- Don’t overcook the garlic: When frying the garlic for the pangrattato, be careful not to burn it. This can make the breadcrumbs bitter.
- Save the chilli oil: After cooking the chillies, save the leftover oil. It makes a great, spicy dressing for salads or drizzling over pizza.
- Toss pasta in sauce immediately: Once the pasta is drained, add it to the sauce straight away while it’s still hot. This helps the pasta absorb all the flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover Pasta Arrabiata cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Let the Pasta Arrabiata cool completely before placing it in an airtight container or freezer bag. It can be frozen for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Place the pasta in a pan over medium heat. Add a splash of water or extra sauce to prevent it from drying out, and stir occasionally until heated through, about 5 minutes.
Nutrition Facts
Serving Size: 1 cup (140g)
- Calories: 480
- Total Fat: 8.9g
- Saturated Fat: 1.2g
- Total Carbohydrate: 90.3g
- Dietary Fiber: 1.5g
- Sugars: 7.2g
- Protein: 15.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Al Forno
- Jamie Oliver Pasta Aubergine
- Jamie Oliver Pasta Al Limone
- Jamie Oliver Pasta And Peas
Jamie Oliver Pasta Arrabiata Recipe
Description
This easy and spicy Pasta Arrabiata by Jamie Oliver is a quick, flavorful meal that’s perfect for any night of the week. Made with fresh chillies, garlic, and anchovies, this dish offers a hot, zesty kick, while crispy pangrattato adds a crunchy finishing touch. You can adjust the heat to suit your taste!
Ingredients
For the Pangrattato:
Instructions
- Prepare the chillies and oil: Prick the fresh chillies all over with a small knife and place them in a large frying pan. Cover with about 1cm (0.5 in) of oil and heat on a low flame for around 10 minutes until the chillies soften. Once softened, remove most of the oil, saving it for later to make chilli oil.
- Make the sauce: Peel and finely slice the garlic, then add it to the pan with the anchovies and oregano. Fry gently for a few minutes until fragrant. Stir in the tomatoes or passata, then bring to a boil, ensuring not to break the chillies as this will make the sauce too hot.
- Cook the pasta: Cook the pasta according to the packet instructions, then drain and set aside.
- Prepare the Pangrattato: Tear the bread into a food processor and blitz with a pinch of sea salt to make fine breadcrumbs. Peel and crush the garlic, then fry it in a large pan with olive oil over medium heat. Add the dried chilli and stir for about 1-2 minutes. Add the breadcrumbs and toss until they’re golden and crispy about 5-7 minutes. Keep warm off the heat.
- Combine and serve: Add the drained pasta to the sauce and toss well to coat. Divide the pasta between bowls, making sure everyone gets a softened chilli. Sprinkle with the pangrattato and serve immediately.
Notes
- Control the heat: If you prefer a milder sauce, remove the seeds from the chillies before adding them to the pan. This will reduce the spiciness.
- Don’t overcook the garlic: When frying the garlic for the pangrattato, be careful not to burn it. This can make the breadcrumbs bitter.
- Save the chilli oil: After cooking the chillies, save the leftover oil. It makes a great, spicy dressing for salads or drizzling over pizza.
- Toss pasta in sauce immediately: Once the pasta is drained, add it to the sauce straight away while it’s still hot. This helps the pasta absorb all the flavors.
Jamie Oliver Pasta Arrabiata Recipe