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

James Martin's arrabbiata penne

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

James Martin's mozzarella and arrabbiatta sandwich

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