Jamie Oliver Mediterranean-Style Herring Pasta

Let’s be honest — if you told your mates you were making herring pasta for dinner, they’d probably do a double take and ask if everything’s alright at home. But hear me out: this dish is flipping delicious, it’s briny and lemony and garlic-slicked, and it just feels like something you’d eat barefoot on a stone patio in southern Italy with the sea breeze doing the seasoning.

The truth is, herring’s had a bit of an image problem lately. Too many bones, too old-fashioned, blah blah. But Jamie (the man’s a magician for this one) came up with a way to make it feel fresh, easy, and totally weeknight-doable. I gave it a whirl one Tuesday with an old bottle of white and a handful of tired cherry tomatoes — and oh lord, did it deliver.

Why You’ll Love It

• Big flavour, low effort — salty, citrusy, just a little spicy
• Great way to use sustainable fish — herring’s cheap, healthy, and underappreciated
• Ready in under 30 mins — legit one of the fastest “proper” dinners I know
• Leftovers reheat surprisingly well — especially if you add a knob of butter
• That sauce clings to pasta like a dream — no thin, watery nonsense here
• One pan + one pot = less washing up — always a win

Ingredients

• 500g dried linguine
• 2 cloves garlic — thinly sliced for mellow sweetness
• 1 fresh red chilli — seeds in or out, you decide
• ½ bunch flat-leaf parsley (about 15g) — stalks included, don’t waste ’em
• Olive oil — don’t be stingy
• 1 tbsp baby capers — for little bursts of salty joy
• 4 x 40g herring fillets — pin-boned and trimmed (trust me, it’s worth it)
• 1 handful cherry tomatoes — ripe ones are key
• 1 lemon — juice only
• Optional: 1 knob unsalted butter — adds a silky finish
• Extra virgin olive oil — for the final toss

How to Make It

Get the pasta going first:

Boil a big pot of salted water and chuck in your linguine. Cook it according to the packet — al dente is the goal.

Slice and prep your flavour gang:

While the pasta cooks, finely slice your garlic and chilli. Roughly chop the parsley leaves, but keep the stalks too — they’ve got loads of flavour.

Sizzle time — start the base:

In a large frying pan, heat a good few glugs of olive oil over high heat. When it’s shimmering, toss in the garlic, chilli, capers, and parsley stalks. Stir them around for 2-3 minutes till the garlic’s just starting to go golden. Don’t walk away — this bit’s quick.

Add the fish, fast and fearless:

Trim your herring into rough 2cm strips (I do it right over the sink). Add it straight into the pan. Let it cook for 2 minutes — it’ll start to break up and look a bit messy. Perfect.

Tomatoes and lemon bring it to life:

Quarter the cherry tomatoes and add them in, followed by a good squeeze of lemon juice. It’ll sizzle and start smelling amazing.

Pasta meets sauce — the messy magic:

Using tongs, transfer the linguine directly from the pot into the frying pan. Don’t drain — we want some of that starchy water in. Add your butter if using. Toss everything together till the pasta’s glossy and coated.

Finish with flair:

Add most of the chopped parsley leaves and a generous glug of extra virgin olive oil. Taste it — salt, pepper, maybe more lemon. Then heap it all onto a big platter. Scatter over the rest of the parsley like you’re throwing confetti.

Common Mistakes and How to Dodge Them

Why does my herring taste bitter?
You might’ve burned the garlic or chilli. Keep the heat high, but stay close — it only takes a few seconds to go from golden to grim.

My pasta’s swimming in sauce — what did I do?
Too much water, not enough tossing. Use tongs and don’t be afraid to really work the pasta into the sauce.

It’s too salty — help!
Capers, fish, and salted pasta water add up fast. Ease off the salt until the end, then adjust.

There were bones in my fish — gross!
You’ve got to trim around the bones if they’re still in there. I used to ignore them and just “chew carefully” — not recommended.

The tomatoes stayed whole and raw.
Make sure your pan is hot enough so they soften and mingle into the sauce properly. Give them a bit of a squash with your spoon if needed.

Storage and Reheating

Pop leftovers in an airtight container and stick them in the fridge for up to 2 days. It actually tastes better the next day — the flavours settle in.

To reheat:

• Microwave: 1–2 mins with a splash of water and a fork stir halfway.
• Stovetop: Toss in a pan with a knob of butter or a splash of olive oil.
• Air fryer? Don’t even try — pasta’s not made for that madness.

Freezer-wise: nah. The texture of the fish and pasta goes weird.

Frequently Asked Questions

Can I use tinned herring instead of fresh fillets?
Sure can — just go for ones in oil, not sauce. Drain well and add a little later in the pan.

Is this spicy?
A little, but you can always leave the chilli out or remove the seeds. It’s more warming than hot.

Can I swap the linguine for another pasta?
Yep, spaghetti or tagliatelle work well. Short shapes like penne won’t hold the sauce the same.

What if I hate capers?
Leave them out — or swap for chopped green olives for a similar briny kick.

Nutrition Facts (Per Serving):

• Calories: ~540
• Fat: 18g
• Carbs: 65g
• Protein: 28g
• Sodium: Moderate (depends on your salt + capers)
• Sugar: 5g