Pasta all'Arrabbiata with Crispy Breadcrumbs
Spaghetti tossed with simmered tinned tomatoes, garlic and chilli in olive oil, topped with toasted breadcrumb crisp.
- 100 g spaghetti
- 250 ml tinned tomatoes
- 4 cloves garlic
- 1 whole dried red chilli
- 2 tbsp olive oil
- 40 g panettone or ciabatta bread
- 10 g flat-leaf parsley
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil. Add spaghetti and cook according to packet instructions until al dente, approximately 9-11 minutes. Reserve 100ml pasta water before draining.
- Step 2
While pasta cooks, slice bread into small cubes and pulse in a food processor to create breadcrumbs, or finely chop by hand.
- Step 3
Slice garlic thinly. Crumble dried chilli into small pieces.
- Step 4
Heat 15ml olive oil in a large pan over medium heat. Add breadcrumbs and toast for 3-4 minutes, stirring frequently until golden and crispy. Season with salt and pepper, transfer to a plate.
- Step 5
In the same pan, add remaining 15ml oil over low heat. Add sliced garlic and crumbled chilli, cook gently for 2-3 minutes until fragrant but not browned.
- Step 6
Pour in tinned tomatoes, increase heat to medium, and simmer for 8-10 minutes, breaking up tomatoes with a wooden spoon. Season with salt and pepper.
- Step 7
Add drained spaghetti to sauce, toss well. Add pasta water gradually, 30ml at a time, until sauce coats pasta lightly and flows smoothly.
- Step 8
Plate pasta, top with crispy breadcrumbs and fresh flat-leaf parsley. Drizzle with extra olive oil if desired.
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