This easy Jamie Oliver recipe for Pasta and Green Olives is a quick and tasty meal perfect for busy days. Combining orecchiette with garlic, briny green olives, and rich passata, it’s a simple dish bursting with Mediterranean flavors. Flexible and fuss-free, it’s made with common pantry staples for a delicious, no-fuss dinner in minutes.
Ingredients Needed
- 250g (9 oz) orecchiette pasta
- 3 tablespoons olive oil
- 2 cloves garlic, peeled and sliced
- 150g (5.3 oz) jar green olives (stones in)
- 8 (½ cup) tablespoons passata
- Salt for cooking pasta
How To Make Pasta And Green Olives
- Cook the pasta: Prepare the orecchiette according to the packet instructions in a large pot of salted boiling water.
- Prepare garlic: In a separate pan, heat olive oil over medium heat and sauté the sliced garlic until softened.
- Add olives: Stone and chop the green olives, saving their brine. Add the olives to the pan, season lightly, and cook for 2 minutes.
- Add passata: Stir in the passata and reserved olive brine, letting the sauce simmer for 5 minutes.
- Combine pasta and sauce: Drain the pasta, reserving a bit of the cooking water. Mix the pasta into the sauce, adding a splash of reserved water if needed to loosen the sauce.
- Serve: Serve immediately, optionally garnishing with grated cheese or fresh herbs.
Recipe Tips
- Don’t skip the olive brine: Adding the brine enhances the sauce’s flavor and gives it a unique tangy kick.
- Cook the garlic gently: Avoid burning the garlic; fry it over low to medium heat until softened for a mellow and fragrant taste.
- Reserve pasta water: Save a little pasta cooking water to adjust the sauce consistency if it feels too thick.
- Serve immediately: The dish tastes best hot and fresh. Don’t let the pasta sit in the sauce too long, as it might absorb too much liquid and dry out.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta and Green Olives cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Add the pasta to a pan with a splash of water or olive oil and heat on low for 5-7 minutes, stirring occasionally, until evenly warmed.
Nutrition Facts
Serving Size: 1 serving (220g)
- Calories: 688
- Total Fat: 28.4g
- Saturated Fat: 4.1g
- Total Carbohydrate: 97g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 16.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage, Kale And Ricotta Pasta Bake
- Jamie Oliver Winter Pasta Salad
- Jamie Oliver Skinny Carbonara Pasta
- Jamie Oliver Veggie Carbonara Pasta
Jamie Oliver Pasta And Green Olives
Description
This easy Jamie Oliver recipe for Pasta and Green Olives is a quick and tasty meal perfect for busy days. Combining orecchiette with garlic, briny green olives, and rich passata, it’s a simple dish bursting with Mediterranean flavors. Flexible and fuss-free, it’s made with common pantry staples for a delicious, no-fuss dinner in minutes.
Ingredients
Instructions
- Cook the pasta: Prepare the orecchiette according to the packet instructions in a large pot of salted boiling water.
- Prepare garlic: In a separate pan, heat olive oil over medium heat and sauté the sliced garlic until softened.
- Add olives: Stone and chop the green olives, saving their brine. Add the olives to the pan, season lightly, and cook for 2 minutes.
- Add passata: Stir in the passata and reserved olive brine, letting the sauce simmer for 5 minutes.
- Combine pasta and sauce: Drain the pasta, reserving a bit of the cooking water. Mix the pasta into the sauce, adding a splash of reserved water if needed to loosen the sauce.
- Serve: Serve immediately, optionally garnishing with grated cheese or fresh herbs.
Notes
- Don’t skip the olive brine: Adding the brine enhances the sauce’s flavor and gives it a unique tangy kick.
- Cook the garlic gently: Avoid burning the garlic; fry it over low to medium heat until softened for a mellow and fragrant taste.
- Reserve pasta water: Save a little pasta cooking water to adjust the sauce consistency if it feels too thick.
- Serve immediately: The dish tastes best hot and fresh. Don’t let the pasta sit in the sauce too long, as it might absorb too much liquid and dry out.
Jamie Oliver Pasta And Green Olives