In My Last Supper by Melanie Dunea, 50 of the best-known chefs around the world share the recipes of their final meals. Jamie Oliver chose spaghetti all'arrabiata, a dish of spaghetti in a tomato, chili, garlic and onion sauce he learned in Tuscany and has since become his favorite comfort food.
- 7 tablespoons / 100 ml olive oil, plus more for drizzling
- 2 dried red chilies or peperoncino, crumbled or finely chopped
- 4 cloves garlic, finely sliced
- 1 red onion, rinely chopped
- 3 14-ounce / 400-gram cans of plum tomatoes, sieved, or 3 1/2 cups / 800 ml passata
- Sea salt and freshly ground black pepper
- 18 ounce / 500 grams spaghetti
- 1 teaspoon / 5 ml red wine vinegar
- 3 tablespoons / 45 grams stale bread crumbs
- 1 tablespoon fresh thyme, chopped (optional)
- Fried sage leaves (optional)
Heat about 5 tablespoons / 75 ml of the oil in a large sauté pan over low heat. Add the chilies, garlic. and onion, and cook gently for around 3 minutes. Add the tomatoes and let them cook until the sauce is quite thick, about 20 minutes.
Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup / 60 ml of the cooking water.
Once the sauce has thickened, add the red vinegar and season to taste with salt and pepper.
To make the pangrattato, heat the remaining oil in a pan over medium heat. Add the bread crumbs and thyme, if desired, and fry until the bread crumbs are crispy, about 3 minutes.
Add the drained pasta and the reserved pasta water to the sauce, and toss to coat. Drizzle with extra-virgin olive oil and serve with the pangrattato over the top. if you like, you can garnish with fried sage leaves.