Jamie Oliver's Spaghetti All'Arrabiata
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
INGREDIENTS:
Serves 4
7 tbsp olive oil, plus more for drizzling
2 dried red chilies or peperoncino, crumbled or finely chopped
4 cloves garlic, finely sliced
1 red onion, finely chopped
3 14-oz cans good plum tomatoes, sieved, or 3 ½ cups passata
Sea salt and freshly ground black pepper
18 oz spaghetti
1 tsp red wine vinegar
3 tbsp stale bread crumbs
1 tbsp fresh thyme, chopped (optional)
Fried sage leaves (optional)
DIRECTIONS:
Heat about 5 tbsp of the oil in a large sauté pan over low heat. Add the chilies, garlic, and onion, and cook gently for around 3 minutes. Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.
Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about ¼ cup of the cooking water.
Once the sauce has thickened, add the red wine vinegar and season to taste with salt and pepper.
To make the pangrattato, heat the remaining oil in a pan over medium heat. Add the bread crumbs and thyme, if desired, and fry until the bread crumbs are crispy, about 3 minutes.