You just got home and too hungry in a way can’t spend long hours to cook and not a fan of ordering food from outside as clean eater? Love pasta? Here we got 5 different super easy pasta recipes by the famous Italian Chef Jamie Oliver.
PASTA AND GREEN OLIVES
Serves 2 Cooks In 15 minutes Difficulty : Super easy
- 250 g orecchiette
- 3 tablespoons olive oil
- 2 cloves of garlic
- 1 x 150 g jar of green olives (stones in)
- 8 tablespoons passata
- Cook the pasta according to the packet instructions in a large pan of boiling salted water.
- Peel, slice and fry the garlic for a few minutes in the oil until softened.
- Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
- Stir in the passata and the brine, and cook for 5 minutes.
- Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately
GENNARO’S CLASSIC SPHAGETTI CARBONARA
Serves 2 Cooks In10 minutes DifficultySuper easy
- 3 large free-range egg yolks
- 40 g Parmesan cheese , plus extra to serve
- 1 x 150 g piece of higher-welfare pancetta
- 200 g dried spaghetti
- 1 clove of garlic
- extra virgin olive oil
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Use ready-sliced quality pancetta if you can’t buy it in one piece. It’s traditional to use spaghetti in this recipe, but bucatini or rigatoni are just as good.
TOMATO & CAPER LINGUINE
Serves 4 Cooks In 15 minutes Difficulty: Not too tricky
- 400 g dried linguine
- olive oil
- 350 g tomato passata
- 5 tablespoons baby capers
- 1 lemon
- Parmesan cheese
- Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
- Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest. Simmer for 5 to 7 minutes, then season to taste.
- When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest, if desired.
GENNARO’S SIMPLE TUNA BUCATINI
Serves 2 Cooks In 10 minutes Difficulty: Super easy
- 200 g bucatini
- sea salt
- 1 large clove of garlic , peeled
- 1 fresh red chilli
- 2 anchovy fillets
- 4 ripe cherry tomatoes
- extra virgin olive oil
- 1 x 180 g tin of quality tuna in olive oil
- 1 tablespoon baby capers , rinsed
- 1/2 lemon , juice from
- 100 g wild rocket , washed
- Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.
- Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.
Serves 4 Cooks In 15 minutes Difficulty: Super easy
- 2 x 200 g skinless free-range chicken breasts
- 1 teaspoon fennel seeds
- 2 sprigs of fresh rosemary
- 2 tablespoons rapeseed oil
- 4-5 cloves of garlic
- 1-2 fresh red chillies
- 8 ripe cherry tomatoes
PASTA & PESTO
- 250 g green beans
- 1 big bunch of fresh basil
- 50 g blanched almonds
- 50 g Parmesan cheese , plus extra to serve
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1 clove of garlic
- 300 g fresh lasagne sheets
- 200 g baby spinach
Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.