Jamie says: "This is my desert island dish. I'm using fresh chillies in the sauce and dried chillies in the pangrattato for a double hit of flavours and texture."
1. Prick the fresh chillies all over with a small sharp knife and add to a large frying pan. Cover with about 1cm of olive oil and let them sit on a really low heat - almost so they're coddling - for about 10 minutes.
2. Once they've softened and the oil has taken a lot of the chilli flavour, pour away most of the oil (save it in a jar - it's a beautiful chilli oil!). Add the sliced garlic, anchovy fillets and dried oregano. Fry gently for a few minutes. Stir in the tinned tomatoes or passata, then bring everything to the boil. (Be careful not to break the chillies - this will make the sauce very hot!)
3. Meanwhile, cook your pasta according to packet instructions and get started on the pangrattato.
4. Blitz the bread with a pinch of salt to make fine crumbs. Add a good lug of olive oil to a large pan on a medium heat. Add the crushed garlic so it flavours the oil then add a few pinches of dried chilli. After a minute or two add the breadcrumbs then toss so everything gets coated in the garlic oil. Keep frying 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.
5. Drain the pasta, then add to the large pan with your sauce. Toss quickly to coat, then divide everything between bowls (making sure everyone gets a softened whole chilli). Sprinkle over some pangrattato and get stuck in.
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Recipe taken from Jamie Magazine - an exciting bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
© Jamie Oliver 2009.
Photography Copyright © 2009 David Loftus.
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