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