Every summer has a moment like this: sun-warmed tomatoes on the windowsill, the radio playing something soft, and pasta bubbling on the hob. I first made this on a July evening when the flat was too hot for cooking, but I was too hungry for just another salad. And oh, it hit the spot — a bowl of sunshine in carb form.
There’s no sauce in the usual sense. The tomatoes are the sauce. They sit and mingle in olive oil and vinegar while the pasta cooks, just doing their thing. It’s messy, fragrant, a bit rustic, and honestly — better than most restaurant pastas I’ve paid far too much for.
Why You’ll Love It
- No need to turn the oven on — bless that on a hot day
- Raw tomato sauce? Yes, and it works
- Lemon basil + marjoram = magic — fresh herbs make it sing
- Fast, like 20 minutes fast
- Pairs beautifully with wine and bare feet
- One bowl to serve, eat, and lick clean
Ingredients
- 500g mixed red and yellow cherry tomatoes
- 150g good black olives — pitted (or not, if you’re feeling bold)
- 1 clove garlic — peeled and finely chopped
- 1 tbsp red wine vinegar
- 1 bunch fresh lemon basil (30g)
- 1 bunch fresh marjoram (30g)
- 10 tbsp extra virgin olive oil
- 400g spaghetti or linguine
- Salt and freshly ground black pepper
How to Make It
Smash those tomatoes:
Halve the cherry tomatoes and pop them in a big mixing bowl. Now — hands in — scrunch them up gently until they’re juicy and a little broken down. It’s messy but therapeutic.
Add some bite and zing:
Pit your olives and toss them in with the chopped garlic and a splash (about 1 tbsp) of red wine vinegar. Let that garlic mellow out in the juices while you deal with the herbs.
Tear in the green stuff:
Roughly tear the basil and marjoram leaves into the bowl. No knives, just hands. Pour in the olive oil — ten tablespoons sounds mad, but trust the process.
Let it all mingle:
Let this glorious mess sit for at least 10 minutes. Longer if you’ve got the time. It’s like a salad dressing marrying into a Mediterranean garden.
Boil the pasta:
Cook your pasta in salted water — make it as salty as the sea. Follow the packet, but aim for al dente. We’re not after mush.
Bring the party together:
Drain the pasta and while it’s still steaming, toss it straight into the bowl of tomato-herb goodness. Give it a good mix. Everything will get warm and glossy and smell unreal.
Taste, adjust, serve:
Have a quick taste of the sauce at the bottom — you might want a touch more salt, pepper, or vinegar. Serve it straight away, before anyone even thinks to ask what’s for dinner.
Common Mistakes and How to Dodge Them
Why is my pasta bland?
You probably didn’t salt the water enough — that’s where pasta gets most of its flavour.
My tomatoes are hard and tart. What gives?
Use the ripest cherry tomatoes you can find. If they’re a bit firm, let them sit longer in the oil-vinegar mix before adding pasta.
It feels too oily!
Didn’t think I’d ever say this — but maybe ease up on the olive oil next time, or toss with the pasta in batches to control the mix.
Too garlicky?
Use a small clove or let it sit longer before serving — raw garlic mellows the longer it mingles with vinegar and oil.
Storage and Reheating
This dish is best eaten fresh, full stop. That said…
Fridge: Keeps okay for a day, max. Store in an airtight container.
Reheating: Quick toss in a hot pan with a splash of water or oil.
Microwave: Works, but it dulls the freshness.
Freezer: Don’t even bother — fresh herbs and tomatoes get sad in the cold.
Frequently Asked Questions
Can I use dry basil instead?
Not really. This one needs the fresh stuff. Dried herbs won’t cut it.
What if I can’t find marjoram?
Swap with fresh oregano or even more basil. It’ll still taste lovely.
Do I really need that much olive oil?
Honestly, yes. It makes the sauce rich and lush — the tomatoes drink it up.
Is this dish vegan?
It is! Unless you start grating cheese over the top (which, let’s be real, is a lovely option).
Nutrition Facts (Per Serving):
- Calories: ~480
- Fat: 20g
- Carbs: 60g
- Protein: 12g
- Sodium: Moderate (from olives and salt)
- Sugar: 6g
Jamie Oliver Simple Summer Pasta
Description
A vibrant, no-cook tomato pasta tossed with lemon basil, marjoram, olives, and loads of good olive oil — like eating sunshine from a bowl.
Ingredients
Instructions
- Halve and scrunch tomatoes in a large bowl.
- Add olives, garlic, and vinegar.
- Tear in herbs and pour in olive oil. Let sit 10 mins.
- Cook pasta until al dente, then drain.
- Toss hot pasta with tomato mix.
- Season to taste and serve immediately.
Notes
- Use the ripest cherry tomatoes you can find.
- Don’t skip the sitting time — it builds flavour.
- Salt the pasta water generously.
- For extra punch, top with grated cheese or chilli flakes.