Pasta Arrabiata with Garlic Crumbs

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    37mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    936

A classic pasta dish is taken to the next level with a crunchy garlic topping.

recipe updated Feb 28, 2019

Ingredients

  • Olive oil icon
    Olive oil
    44ml
  • Shallot icon
    Shallot
    84g
  • Pancetta icon
    Pancetta
    about 8 slices
  • Dried chilies icon
    Dried chilies
    2g
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    500g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Pasta icon
    Pasta
    500g
  • Bread slices icon
    Bread slices
    160g
  • Butter icon
    Butter
    125g
  • Garlic clove icon
    Garlic clove
    12g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside shallot: finely chopped
  2. Prep and set aside pancetta: coarsely chopped
  3. Prep and set aside garlic clove: finely chopped
  4. Get a clean saucepan
  5. Add olive oil
  6. Heat on medium heat
  7. Add prepared shallot
  8. Add prepared pancetta
  9. Fry for 8min on medium heat until light golden
  10. Add dried chilies
  11. Add canned chopped tomatoes
  12. Simmer for 20min until thickened
  13. Season with salt & pepper to taste
  14. Get a clean saucepan
  15. Add water
  16. Add salt
  17. Boil
  18. Add pasta
  19. Cook until al dente
  20. Get a clean food processor bowl
  21. Add bread slices
  22. Blend until crumbs form
  23. Get a clean frying pan
  24. Add butter
  25. Melt in frying pan
  26. Add prepared garlic clove
  27. Transfer crumbs to frying pan
  28. Heat in frying pan until light golden
  29. Drain pasta
  30. Return
  31. Transfer sauce to pasta
  32. Toss until combined
  33. Scatter content of frying pan over pasta
  34. Garnish with fresh parsley
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