This easy and flavorful Mediterranean-style herring pasta by Jamie Oliver is perfect for a quick, nutritious meal. With fresh herbs, tangy capers, and tender herring, it’s a simple yet delicious dish that’s bursting with vibrant flavors. Swap ingredients like tomatoes or parsley to suit your taste!
Ingredients Needed
- 500g (1 lb 2 oz) dried linguine
- 2 cloves of garlic
- 1 fresh red chilli
- ½ a bunch (15g) of fresh flat-leaf parsley
- Olive oil
- 1 tablespoon baby capers
- 4 x 40g (1.4 oz) herring fillets, skin on, scaled, pin-boned, from sustainable sources
- 1 handful of ripe cherry tomatoes, on the vine
- 1 lemon
- Optional: 1 knob of unsalted butter
- Extra virgin olive oil
How To Make Mediterranean-Style Herring Pasta
- Cook the pasta: In a pan of boiling salted water, cook the linguine according to the packet instructions.
- Prepare the aromatics: Peel and finely slice the garlic. Slice the chilli. Pick and finely chop the parsley leaves and slice the stalks.
- Cook the base: Heat a large frying pan on high and add a good splash of olive oil. Once hot, add the garlic, chilli, capers, and parsley stalks. Cook for a couple of minutes until they just start to color.
- Add the herring: Cut the herring fillets into 2cm strips. Add to the pan and cook for 2 minutes until they begin to break up.
- Add tomatoes and lemon: Quarter the tomatoes and add them to the pan. Squeeze in the juice of the lemon.
- Combine the pasta: Use tongs to transfer the cooked linguine directly into the frying pan, bringing a little cooking water with it. Add butter (if using), and toss everything together in the pan.
- Season and finish: Taste and season with sea salt and black pepper. Add most of the parsley leaves and a splash of extra virgin olive oil. Mix well.
- Serve: Transfer to a large platter, scatter over the remaining parsley leaves, and serve family-style.
Recipe Tips
- Trim the herring fillets carefully: Make sure to remove any bones by trimming around them to create boneless strips. This makes the dish easier to eat and ensures a better texture.
- Don’t overcook the herring: Cook the herring just for 2 minutes to avoid it becoming too dry and tough. It should remain tender and break apart easily.
- Use the pasta water: When transferring the cooked linguine to the pan, bring some of the pasta water with it. This helps create a nice sauce that sticks to the pasta.
- Serve immediately: Serve the pasta straight from the pan while it’s still hot and fresh. The dish tastes best when it’s enjoyed right away.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the pasta on low heat for about 5–7 minutes, stirring occasionally. Add a splash of olive oil or a bit of water to help prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 334
- Total Fat: 17.3g
- Saturated Fat: 3.9g
- Total Carbohydrate: 21.2g
- Sugars: 1.1g
- Protein: 22.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Simple Summer Pasta
- Jamie Oliver Pasta Vongole
- Jamie Oliver Squash And Ricotta Pasta Bake
- Jamie Oliver Grilled Tuna With Tomato Pasta
Jamie Oliver Mediterranean-Style Herring Pasta
Description
This easy and flavorful Mediterranean-style herring pasta by Jamie Oliver is perfect for a quick, nutritious meal. With fresh herbs, tangy capers, and tender herring, it’s a simple yet delicious dish that’s bursting with vibrant flavors. Swap ingredients like tomatoes or parsley to suit your taste!
Ingredients
Instructions
- Cook the pasta: In a pan of boiling salted water, cook the linguine according to the packet instructions.
- Prepare the aromatics: Peel and finely slice the garlic. Slice the chilli. Pick and finely chop the parsley leaves and slice the stalks.
- Cook the base: Heat a large frying pan on high and add a good splash of olive oil. Once hot, add the garlic, chilli, capers, and parsley stalks. Cook for a couple of minutes until they just start to color.
- Add the herring: Cut the herring fillets into 2cm strips. Add to the pan and cook for 2 minutes until they begin to break up.
- Add tomatoes and lemon: Quarter the tomatoes and add them to the pan. Squeeze in the juice of the lemon.
- Combine the pasta: Use tongs to transfer the cooked linguine directly into the frying pan, bringing a little cooking water with it. Add butter (if using), and toss everything together in the pan.
- Season and finish: Taste and season with sea salt and black pepper. Add most of the parsley leaves and a splash of extra virgin olive oil. Mix well.
- Serve: Transfer to a large platter, scatter over the remaining parsley leaves, and serve family-style.
Notes
- Trim the herring fillets carefully: Make sure to remove any bones by trimming around them to create boneless strips. This makes the dish easier to eat and ensures a better texture.
- Don’t overcook the herring: Cook the herring just for 2 minutes to avoid it becoming too dry and tough. It should remain tender and break apart easily.
- Use the pasta water: When transferring the cooked linguine to the pan, bring some of the pasta water with it. This helps create a nice sauce that sticks to the pasta.
- Serve immediately: Serve the pasta straight from the pan while it’s still hot and fresh. The dish tastes best when it’s enjoyed right away.
Jamie Oliver Mediterranean-Style Herring Pasta