Jamie Oliver Pasta And Green Olives

I threw this together on one of those Wednesday nights when the fridge looks like a desert and you don’t feel like cooking, but also… you’ve got to eat. You know the vibe — when “proper dinner” feels like a big ask but a bowl of cereal would make you sad.

What saved me? A jar of green olives hiding behind the pickles, some passata, and a bit of pasta I swear was bought months ago “just in case.” And somehow — this came out tasting like something you’d eat in a little trattoria with a carafe of house red and a napkin tucked into your shirt. It’s salty, briny, slightly sweet from the tomatoes, and oddly elegant for something made in under 20 minutes.

I was standing at the stove in my socks, scraping the last bits of sauce with a spoon straight from the pan. I regret nothing.

Why You’ll Love It

• Comes together in the time it takes to boil pasta
• That salty briney olive hit? It’s addictive
• One pan + one pot = minimal cleanup
• Pantry-friendly and flexible — swap in what you’ve got
• Makes boring pasta night feel like a secret Italian escape
• You probably already have every ingredient

Ingredients

• 250g orecchiette (or whatever pasta you like — no rules)
• 3 tbsp olive oil
• 2 garlic cloves, peeled and sliced
• 1 x 150g jar green olives (stones in = more flavor, but more fuss)
• 8 tbsp passata
• Salt (for the pasta water)

How to Make It

Get your pasta going:

Bring a big pot of salted water to a boil. Toss in the pasta and cook it like you usually would — till al dente and bouncy.

Fry the garlic ‘til soft and friendly:

While the pasta’s doing its thing, warm the olive oil in a pan over medium-low. Slice your garlic thin, toss it in, and gently fry until it smells amazing but hasn’t gone brown.

Stone the olives (yes, it’s a faff):

Crack the stones out of your olives and give the flesh a rough chop. Add them to the pan and stir around for a minute or two to warm them through.

Add some tomato love:

Pour in the passata and about 2 tablespoons of the olive brine (don’t skip this — it makes the sauce pop). Let everything simmer for about 5 minutes until it thickens a bit and smells like dinner.

Bring it all together:

Drain your pasta, saving a splash of cooking water (always save the water, it’s magic). Toss the pasta into the sauce, mix it well, and add a splash of water if it needs loosening.

Serve it up:

Spoon it into bowls, crack some black pepper on top, and honestly — eat it straight from the pan if no one’s watching.

Common Mistakes and How to Dodge Them

Forgot to salt the pasta water?
That’s where the flavour starts — don’t skip it.

Garlic burnt?
Turn your heat down — garlic cooks fast and turns bitter even faster.

Olives too salty?
Taste first. Some jars are salt bombs. You might not need the full brine.

Sauce too thin?
Just simmer a bit longer or stir in a touch of grated cheese to thicken.

Storage and Reheating

Fridge: Keeps 3 days easy.
Reheat: In a pan with a splash of water or oil.
Microwave: Fine, but toss halfway so it doesn’t dry out.
Freezer: Meh. Not the best — the olives go weird.

Frequently Asked Questions

Can I use black olives instead?
You can — it’ll be milder, less punchy, but still tasty.

No passata?
Canned crushed tomatoes or even tomato purée thinned with a bit of water will do.

Can I add cheese?
Absolutely. Pecorino, Parmesan, or even feta if you want to lean into the briny vibe.

Nutrition Facts (Per Serving):

• Calories: 370
• Fat: 14g
• Carbs: 48g
• Protein: 8g
• Sodium: 710mg
• Sugar: 3g