Passata Recipe Jamie Oliver

BASIC TOMATO SAUCE

Basic tomato sauce image

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Provided by Jamie Oliver

Categories Sauces Tomato Sauces & condiments

Time 1h10m

Yield 6 to 8

Number Of Ingredients 8

Ingredients

1 large clove of garlic
olive oil
1 small dried red chilli
2 teaspoons dried oregano
3 x 400 g tins of quality Italian plum tomatoes
1 tablespoon red wine vinegar
1 handful of fresh basil, or marjoram
extra virgin olive oil

Steps:

Peel and finely chop the garlic, then gently fry in a thick-bottomed pan with 2 tablespoons of olive oil. Crumble in the chilli, add the oregano and tomatoes.
Mix gently, but do not break up the tomatoes as this will release the pips, which will make the sauce slightly bitter - by leaving the tomatoes whole and letting the mixture cook slowly you'll get a nice sweet sauce. (You can remove the pips from the tomatoes if you want, but I don't bother.) Bring to the boil and simmer gently for 1 hour.
Add the vinegar to the pan, then stir and chop up the tomatoes in the sauce.
Pick the basil or marjoram and roughly chop, then add to the pan.
Season well to taste with sea salt and black pepper, and finish with 2-3 tablespoons of extra virgin olive oil.

Nutrition Facts : Calories 115 calories, Fat 8.6 g fat, SaturatedFat 1.2 g saturated fat, Protein 2.4 g protein, Carbohydrate 7.8 g carbohydrate, Sugar 7.6 g sugar, Sodium 0.4 g salt, Fiber 1.8 g fibre

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.

TOMATO PASSATA

Tomato passata image

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Provided by Good Food team

Categories Condiment, Dinner

Time 30m

Yield Makes 800ml

Number Of Ingredients 4

Ingredients

1kg tomato , halved or quartered
6 garlic cloves , halved
1 tbsp olive oil
1 tsp caster sugar

Steps:

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.
Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Nutrition Facts : Calories 51 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein

TOMATO PASSATA.

Tomato Passata. image

Make this delicious Italian passata from your fully ripened garden tomatoes, fresh basil, garlic and red onion. Good for meat, fish and pasta recipes.

Provided by blackethouse

Time 35m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise.
Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.

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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