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Pasta Arrabbiata with Crispy Breadcrumbs
Spaghetti in a spicy arrabbiata tomato sauce with garlic and chilli, topped with toasted bread breadcrumbs.
- 100 g spaghetti
- 250 g tinned chopped tomatoes
- 1 whole red chilli
- 3 whole garlic cloves
- 40 ml extra virgin olive oil
- 10 g fresh parsley
- 30 g panettone or day-old bread
- 3 g sea salt
- 2 g black pepper
- 1 g red pepper flakes
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (usually 9-11 minutes). Reserve 100ml pasta water before draining.
- Step 2
While pasta cooks, finely slice garlic and finely chop red chilli (remove seeds for less heat if preferred).
- Step 3
Tear bread into small pieces and pulse in a food processor until coarse breadcrumbs form. Heat 10ml olive oil in a small frying pan over medium heat. Toast breadcrumbs for 3-4 minutes until golden and crispy. Season with salt and set aside.
- Step 4
Heat remaining 30ml olive oil in a large frying pan over medium heat. Add garlic and chilli, cook for 1-2 minutes until fragrant but not browned.
- Step 5
Pour tinned tomatoes into pan, add red pepper flakes, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally.
- Step 6
Add cooked spaghetti to sauce and toss well, adding pasta water gradually (50-75ml) to create silky consistency.
- Step 7
Transfer to bowl, top with crispy breadcrumbs and finely chopped fresh parsley. Drizzle with extra virgin olive oil and serve immediately.
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