Danny DeVito's family pasta

By Jamie Oliver
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  • 400 grams durum wheat flour
  • 1 kilogram ripe tomatoes
  • 6 cloves of garlic
  • Olive oil
  • 2 peperoni cruschi (dried Senise peppers)
  • 100 grams quality breadcrumbs
  • Extra virgin olive oil


  1. Place the flour in a large bowl, make a well in the centre and gradually stir in 200 milliliters of tepid water with a fork until combined. Switch to your hands and knead for ten minutes, or until pliable and smooth, but not sticky (adding a little extra flour if needed). Cover and rest for 30 minutes.
  2. Divide the dough into quarters (approximately 50 gram chunks), then roll each chunk into a long snake and cut into 2.5 centimeter nuggets. Roll each piece into a mini sausage, and then, using three fingers, press down firmly and drag the dough towards you to make three clear indentations, with pointed ends. Set aside each piece of pasta on a flour dusted tray.
  3. Blanch the tomatoes in a large pan of boiling water for 45 seconds. Carefully remove with a slotted spoon to a bowl of ice-cold water, then peel and discard the skins, and roughly chop.
  4. Peel and finely slice four cloves of garlic and place in a large non-stick frying pan with three tablespoons of olive oil. Place over a medium heat and cook until fragrant but not coloured.
  5. Add the chopped tomatoes, bring to a simmer and leave to cook for 45 minutes, or until reduced and delicious. Season to perfection with sea salt and black pepper.
  6. For the pangrattato, halve and deseed the dried peppers and place into a non-stick frying pan on a medium heat with three tablespoons of olive oil. Cook for five minutes, or until softened, then remove to a chopping board and finely chop.  
  7. Peel and finely chop the remaining garlic, then fry in the hot chilli oil for one to two minutes.
  8. Tip in the breadcrumbs and fry for one to two minutes more until golden and crisp, then add the chopped peppers and stir to combine.
  9. Cook the pasta in a large pan of salted boiling water for three minutes, or until al dente. Spoon the pasta into the sauce, adding a good splash of cooking water to loosen and a drizzle of extra virgin olive oil.
  10. Divide the pasta between plates and top each with a generous handful of the pangrattato. Delicious served with a leafy salad dressed with good-quality balsamic vinegar. 
Calories: 660
Fat: 22.6 grams (3.2 grams saturated)
Protein: 18.9 grams
Carbohydrates: 95.1 grams
Sugar: 11.1 grams
Salt: 0.2 grams
Fibre: 6.3 grams


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