Jamie Oliver's no cook pasta sauces
A whopping 68% of Brits eat pasta at least once a week... but Jamie's about to shake up your usual pasta dinner to start a pasta revolution! While your pasta cooks, simply blitz up one of these scrumptious sauces and team them together and your meal time is sorted in no time at all.
Jamie Oliver’s Jarred Pepper Pasta
Recipe taken from: Simply Jamie
Ingredients
300g dried penne 1 bunch of flat-leaf parsley (30g)1 clove of garlic 1 x 460g jar of roasted red peppers 100g blanched almonds ½-1 teaspoon dried red chilli flakes150g cottage cheese
Method
1. Cook the pasta according to the packet instructions.
2. Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.
3. Peel the garlic and place in the blender (there’s no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.
4. Drain the pasta, reserving a mugful of starch cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.
5. Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to 3 days, or freezing in an ice cube tray for future meals.
Jamie Oliver’s Black Olive Pasta
Serves: 4
Ingredients
300g dried linguine1 clove of garlic200g black olives, pitted, plus extra to serve4 sprigs of thyme, ideally lemon 2 tbsp balsamic vinegar50g feta cheese 1 tbsp extra virgin olive oil
Method
1. Cook the pasta according to the packet instructions.
2. Peel the garlic and place in a blender with the olives, half the thyme leaves, 1 teaspoon black pepper, 6 tablespoons of olive oil and the balsamic. Blitz until super-smooth.
3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over half the olive sauce (save the rest in the fridge for up to 3 days, or freeze in an ice cube tray for future meals) and toss together, loosening with a splash of cooking water, if needed.
4. Divide between serving plates, drizzle with 1 tablespoon of extra virgin olive oil, crumble over the feta and pick over the remaining thyme, then thinly slice and scatter over a few extra olives, to finish.
Jamie Oliver’s Beetroot and Ricotta Pasta
Serves: 4
Ingredients
300g dried farfalle30g Parmesan cheese1 lemon ½ a bunch of basil (15g)1 x 280g vac-packed beetroot100g ricotta cheese30g shelled unsalted walnut halves
Method
1. Cook the pasta according to the packet instructions.
2. Finely grate the Parmesan, then the lemon zest into a blender, and squeeze in half the juice. Tear in the basil leaves, add the beetroot, 1 teaspoon of black pepper and 3 tablespoons of olive oil and blitz until super-smooth.
3. Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the beetroot sauce and toss over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and pepper.
4. Divide between serving plates, then spoon over the ricotta and crumble over the walnuts. Squeeze over the remaining lemon juice, and finish with a drizzle of extra virgin olive oil, if you like.
Jamie Oliver’s Herb Pea Pasta
Serves: 4
Ingredients
300g dried fusilli320g frozen peas12 green olives, stone in4 teaspoons baby capers in brine1 big bunch of mixed soft herbs (60g), such as basil, chives, flat-leaf parsley, mint, rocket40g Parmesan cheese, plus extra to serve
Method
1. Cook the pasta according to the packet instructions, adding the frozen peas for the last minute.
2. Tear the olives into a blender, discarding the stones, add the capers, tear in the herb leaves, add 4 tablespoons each of extra virgin olive oil and starchy pasta water, finely grate in the Parmesan, then blitz until smooth and season to perfection with sea salt and black pepper.
3. Drain the pasta and peas, reserving a mugful of starchy cooking water, then return them to the pan, pour over the green sauce and toss together over the heat, loosening with a splash of cooking water, if needed.
4. Serve up, finishing with a few extra scrapings of Parmesan, if you like.