It was one of those evenings where time felt fake. I’d blinked and it was 7:40pm, stomach growling, brain fried, and the idea of chopping onions felt like a personal attack. But I remembered this little back-pocket recipe—Jamie Oliver’s Speedy Salsa Pasta—and decided to give it another go. No simmering, no faff. Just raw, zingy, bright flavours tossed through hot spaghetti.
You chop up juicy tomatoes, a bunch of olives and capers, garlic, some basil… boom. That’s the sauce. It sounds too easy, but the hot pasta softens everything just enough to bring it all together. It’s salty, tangy, a little peppery, and honestly, if you get the right tomatoes, this hits like a summer holiday in a bowl. Finished mine standing up in the kitchen. Regret nothing.
Why You’ll Love It
- It’s ready in the time it takes to cook pasta
- Zero cooking for the sauce — just chopping
- Bursting with actual flavour (not the fake kind)
- Perfect for warm nights or fridge-clearing missions
- Minimal cleanup — one pan, one bowl, done
- Feels a bit fancy but takes no effort
Ingredients
- 300g dried spaghetti
- 500g ripe mixed-colour tomatoes (seriously makes it prettier)
- 50g mixed green & black olives, stones in — just de-pit them
- 50g baby capers in brine
- ½ clove garlic
- Olive oil — about 4 tbsp, give or take
- 1 tbsp red wine vinegar
- ½ bunch basil (15g), torn — save the tiny leaves for garnish
- 40g Parmesan, grated — plus more if you’re feeling cheesy
- Salt & pepper
How to Make It
Boil your pasta like usual:
Get a big pot of salted water going. Cook the spaghetti till al dente. You know the drill.
Chop everything into a bowl:
Quarter the tomatoes, pit and chop the olives, toss them with the capers into a big mixing bowl. It’ll look a bit chunky and chaotic — that’s perfect.
Build the salsa flavour:
Grate in the garlic (don’t go overboard), add the olive oil, vinegar, a pinch of salt and black pepper, and tear in most of the basil. Mix and let it sit while the pasta finishes — it kind of marinates.
Bring the pasta into the party:
Drain it (save a mug of pasta water just in case), then throw the hot spaghetti straight into the bowl. That heat helps everything melt and mingle.
Make it glossy:
Grate in the Parmesan and toss it all together like you mean it. Add a splash of the reserved pasta water if things look a bit stiff.
Serve and finish:
Top with those reserved baby basil leaves and more cheese. Eat it warm or room temp — both are solid.
Common Mistakes and How to Dodge Them
Tomatoes too bland?
Yeah, not all tomatoes are created equal. Use ripe, in-season ones if you can. If they’re meh, add a pinch of sugar or a squeeze of lemon to boost things.
Forgot to save pasta water?
Been there. Just splash in a little warm tap water. It’s not the same, but it works.
Garlic overload?
This recipe only calls for half a clove grated — it goes raw into the mix, so don’t get carried away unless you’re a garlic fiend.
Soggy pasta?
Keep an eye on the timing. You want that bite. Overcooked pasta with a raw sauce = meh.
Basil turned black?
Don’t add it to piping-hot pasta before tossing everything else — it’ll bruise and look sad. Save some leaves for the top instead.
Storage and Reheating
Fridge:
Will keep for 2–3 days. It’s actually really tasty cold, almost like a pasta salad.
Microwave:
You can, but it dulls the flavour a bit. Add a drizzle of olive oil before reheating.
Best method:
Eat it fresh or cold. This one isn’t a reheater champion, but still edible next day.
Frequently Asked Questions
Can I skip the cheese?
You can, but it really helps balance the acidity. Maybe sub in some nutritional yeast or soft goat cheese instead.
No fresh basil?
A pinch of dried works in a pinch. Or just leave it out and add more garlic and vinegar.
Don’t like capers?
Skip ’em. Maybe add more olives or a few chopped sundried tomatoes.
What pasta shape works best?
Spaghetti’s ideal, but linguine or bucatini would be great too. Even short shapes if that’s all you’ve got.
Nutrition Facts (Per Serving)
- Calories: 510 kcal
- Fat: 18g
- Carbs: 68g
- Protein: 14g
- Sodium: 580mg
- Sugar: 6g
Jamie Oliver Speedy Salsa Pasta
Description
Juicy tomatoes, olives, capers, and basil tossed with hot spaghetti — zero cooking for the sauce, max flavour with minimal effort.
Ingredients
Instructions
- Cook spaghetti in salted water.
- Chop tomatoes, olives, capers; mix in bowl.
- Add garlic, olive oil, vinegar, salt, pepper, basil.
- Drain pasta (save some water), toss with salsa.
- Stir in Parmesan, loosen with pasta water if needed.
- Top with basil and more cheese to serve.
Notes
- Use ripe tomatoes — it makes a huge difference.
- Don’t overload the garlic — it’s raw here.
- Fresh basil is best, but optional.
- Add chilli flakes if you want heat.