Pasta Arrabiata with Garlic Crumbs

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

recipe updated Jun 8, 2020


  • Shallot icon
    2 (84g)
  • Pancetta icon
    8 slices
  • Garlic clove icon
    Garlic clove
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Dried chilies icon
    Dried chilies
    2 tsp (2g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    500g (about 2⅛ cups)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Water icon
    as needed
  • Salt icon
    as needed
  • Pasta icon
    500g (about 5¾ cups)
  • Bread slices icon
    Bread slices
    4 (160g)
  • Butter icon
    125g (about ½ cup)
  • Fresh parsley icon
    Fresh parsley
    as needed


  • 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. Add olive oil to a clean saucepan
  2. Heat - medium heat
  3. Add shallot and pancetta to the saucepan
  4. Fry until light golden - 8 min, medium heat
  5. Add dried chilies and canned chopped tomatoes to the sauce
  6. Simmer until thickened - 20 min
  7. Season with salt & pepper to taste
  8. Add water and salt to a clean saucepan
  9. Boil
  10. Add pasta to the pasta
  11. Cook until al dente
  12. Add bread slices to a clean food processor bowl
  13. Blend until crumbs form
  14. Add butter to a clean frying pan
  15. Melt in frying pan
  16. Add garlic clove to the frying pan
  17. Transfer crumbs to frying pan
  18. Heat in frying pan until light golden
  19. Drain pasta
  20. Return
  21. Transfer sauce to pasta
  22. Toss until combined
  23. Scatter content of frying pan over pasta
  24. Garnish with fresh parsley
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