James Martin's arrabbiata sauce two ways
With the sun shining in Hampshire, James Martin’s live from his garden with a masterclass in using fresh tomatoes to make a simple flavour-packed arrabbiata sauce served two ways.
One is with fresh pasta, and the other with crisp, golden, melted mozzarella sandwiches - yum!
Penne with arrabbiata sauce
Serves: 4
Ingredients
250g fresh penne
For the sauce
400g tinned tomatoes
10 fresh tomatoes, chopped
75ml olive oil
Large pinch chilli flakes
Salt and pepper
1 small bunch basil, shredded
250g fresh penne
Parmesan, to serve
Method
Bring a large pan of water to the boil, add a good pinch of salt and cook the pasta for 2 to 3 minutes, drain
To make the sauce
1. To make the sauce: Place all the ingredients into a pan, bring to the boil then simmer for 30 minutes, season well.
2. Bring a large pan of water to the boil, add a very generous pinch of salt and cook the pasta for 2 to 3 minutes, drain
3. Add the pasta to the sauce and cook for another minute
4. Spoon into bowls and grate over parmesan. Serve immediately.
Mozzarella sandwiches with arrabbiata sauce
Serves: 2
Ingredients
Vegetable oil, for frying
2 eggs
4 slices white sliced bread
1 ball mozzarella, cut in half
4 basil leaves
For the sauce
400g tinned tomatoes
10 fresh tomatoes, chopped
75ml olive oil
Large pinch chilli flakes
Salt and pepper
1 small bunch basil, shredded
To serve
Sea salt
Grated parmesan
Method
1. Fill a large, deep pan one third full with vegetable oil and heat to 180C
2. Whisk the eggs. Roll the bread out with a rolling pin to flatten slightly, and then cut into 4 large circles, slightly bigger than the mozzarella slices.
3. Dip each piece into the egg mix, top with a piece with mozzarella and a basil leaf, pop the other slice on top, and squeeze the edges together to seal. Repeat with the remaining bread and mozzarella.
4. Place all the ingredients into a pan for the sauce, bring to the boil then simmer for 30 minutes
5. Fry the bread parcels for a couple of minutes on each side, or until golden brown, then drain onto kitchen paper. Season with sea salt.
6. Spoon the sauce onto a plate, top with the sarnie and grate over parmesan