Name: Jamie Olivers Kick-arse Penne Arrabiata Recipe
Yield: 4
Cuisine: Italian

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

How to make Jamie Olivers Kick-arse Penne Arrabiata Recipe

Pepper Passport

Crawler

Italian

<p>Jamie shares a new restaurant and his best recipe for penne arrabita. You don’t need many ingredients, it’s super simple and really packs spice.</p>

Vegetarian

To 4 fresh red chillies, finely chopped

Cloves of garlic, peeled and finely chopped

2 xtins quality chopped tomatoes

Organic vegetable stock

Penne pasta

Aof fresh basil, leaves picked and torn

Parmesan cheese

Optional: scotch bonnet chilli, very finely chopped

Extra virgin olive oil

Sourdough or ciabatta breadcrumbs

Aof mixed fresh herbs, leaves picked and 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. 

step 1

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. 

step 2

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. 

step 3

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. 

step 4

Honest Cooking