Jamie Olivers Penne Arrabbiata Recipes

JAMIE OLIVER'S PENNE ARRABBIATA

Steps:

• To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chillies to confit. Meanwhile, put a pan of boiling salted water on for the pasta. Halve the aubergines lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water on the boil. Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan (keep the jar of chilli oil to add a kick to future meals). Chop the aubergine into 3cm chunks, add to the pan with a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly. Cook the pasta according to the packet instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes. Pour in the tomatoes, breaking them up with a wooden spoon, and half a tin's worth of water. Add as many of the chillies as you dare to the sauce and simmer until the pasta is ready, then taste and season to perfection. Drain the pasta, reserving a mugful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up. CALORIES 346kcal FAT 9g SAT FAT 1.4g PROTEIN 12.8g CARBS 57.3g SUGAR 9.5g SALT 0.3g FIBRE 7.1g

JAMIE OLIVER'S CHICKEN BREAST ARRABBIATA

Steps:

• Place the chicken breasts between 2 layers of baking paper and using a rolling pin, bash the chicken breasts until they're about 1cm thick. Season with salt, pepper and a drizzle of oil. Rub all over, then set aside.
• Heat a good glug of olive oil in a pan over low heat. Prick 4 chillies and add to the pan along with two-thirds of the garlic, the basil stalks and half of the basil leaves. Cook for 15-20 minutes until softened but not coloured.
• After 20 minutes remove the basil leaves (which should be beautifully translucent) and save them for later. Remove the chillies, slice them open, then scrape out and discard the seeds. Scrape the chilli flesh and add it to the pan, discarding the skin.
• Increase heat to medium and add the canned tomato and remaining basil leaves, allowing the sauce to bubble away for at least 20 minutes or until it has thickened and the tomatoes have broken down. Add the olives, fresh tomatoes and most of the capers. Season to taste.
• Place a chargrill pan over high heat. Once hot, cook the chicken breasts for 3 minutes each side or until golden and cooked through (the juices should run clear when the meat is pricked). Leave to rest for a couple of minutes, then slice into long strips.
• To serve, cook the remaining 2 garlic cloves and capers in a little oil until crisp. Pour the tomato sauce onto a platter and arrange the chicken slices on top. Sprinkle with the fried garlic and capers, and the remaining chilli, seeds removed and finely chopped. Scatter over the rocket leaves, some lemon zest, grated parmesan and reserved basil leaves.