Jamie Oliver Puttanesca Pasta Sauce Salad Recipes

JAMIE OLIVER PUTTANESCA PASTA SAUCE & SALAD

JAMIE OLIVER PUTTANESCA PASTA SAUCE & SALAD image

Yield 4 people

Number Of Ingredients 17

Ingredients

Tuna in oil 1 can
Capers
Garlic
Dried Pasta 500mL
Pasta sauce (6-700ml) OR 2 tins Canned Tomatoes
Olives with pits (better flavour than pitted)
dried chili
anchovy fillets 4
parsley
salt
sea salt (salad)
cinnamon 1 tsp
bit of parmesan
extra virgin olive oil
2 fennel
radish
lemon

Steps:

twist pasta in hand then drop vertically into salted water. use tongs to move it around. helps keep from sticking. use oil from tuna, heat, add dried chili, crush garlic in, add capers (great fragrance), add anchovy fillets and break up with tongs, add in chopped parsley stalks, add tuna, sprinkle cinnamon (great with fish), squeeze olives out of pits into pan, add spaghetti to pan when ready (don't have to drain), toss around in pan or use tongs, bit of parmesan if want to, add bit of starch water if sauce too dry, sprinkle chopped parsley leaves, drizzle bit of extra virgin olive oil must eat pasta as soon as ready; tastes terrible if leave it too long SALAD cut fennel in half and use thinnest Cuisinart blade to chop chop radish with leaves in as well, put in bowl then add sea salt, 3-4 tbsp olive oil, add juice of 1 lemon squeezing it in, mix it in

SPAGHETTI PUTTANESCA

Spaghetti Puttanesca image

Provided by Jamie Oliver

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

Steps:

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

JAMIE OLIVER'S BEST PASTA SALAD

Jamie Oliver's Best Pasta Salad image

One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.

Provided by Mirj2338

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

11 ounces small shell pasta
3 garlic cloves
9 ounces yellow cherry tomatoes
9 ounces cherry tomatoes
1/2 cup black olives, pitted
2 tablespoons fresh chives
1/4 cup fresh basil
1 medium cucumber
4 tablespoons white wine vinegar
7 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Steps:

Bring a large pan of salted water to the boil.
Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing.
Put the pasta in a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and pound in a pestle and mortar.
Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.

Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2

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