Jamie Oliver's Spaghetti All'Arrabiata
- 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)
- 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.