I’ve been meaning to post this recipe for a couple of weeks now, but I’ve just so busy! I found this recipe, while at my parents house. They have a huge folder filled with pages of magazines they have ripped out because they liked the look of recipes.
Unfortunately this means, I don’t actually know what magazine or paper this came from, however I do know that it’s by Jamie Oliver and tastes AMAZING!!!
- 2 whole red chillies
- Olive oil
- 2 garlic cloves, sliced
- 3 anchovy fillets
- 400g tin chopped tomatoes
- 400g dried pasta
For the Pangrattato
- a large handful of torn bread
- olive oil
- 3 garlic cloves, peeled and crushed
- 1 dried chilli chopped
Prick the chillies all over with a sharp knife and add to a large frying pan. Cover with about 1cm of oil and fry on a really low heat for about 10 minutes
Once they’ve softened, and the oil as has taken a lot of the chilli flavour, pour away most of the oil.
Add the garlic and anchovies to the pan and fry gently for a few minutes. Stir in the tinned tomatoes, then bring everything to the boil.
Meanwhile, cook your pasta according to packet instructions, and get started on the pangrattato. Blitz the bread in a food processor with a pinch of salt to make fine crumbs.
Add a splash of olive oil to a large pan on a medium heat, add the garlic and dried chilli, after a minute or two, add the breadcrumbs then toss so everything gets coated in the garlic oil. Fry for 5-7 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 pan with your sauce. Toss quickly to coat, then divide between 4 bowls. Sprinkle over the pangrattato and get stuck in!