Jamie Oliver 5 Ingredients Moroccan Pasta

Jamie Oliver 5 Ingredients Moroccan Pasta

Jamie Oliver 5 Ingredients Moroccan Pasta is made with vermicelli or angel hair pasta, mixed marinated olives, garlic, artichoke hearts in oil, and plum tomatoes. This easy Moroccan Pasta recipe creates a delicious dinner that takes about 15 minutes to prepare and can serve up to 2 people.

This Moroccan Pasta Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.

Ingredients Needed:

  • 150g vermicelli or angel hair pasta
  • 75g mixed marinated olives
  • 2 cloves garlic
  • 140g artichoke hearts in oil (half a 280g jar)
  • 400g tin plum tomatoes

How To Make Moroccan Pasta:

  1. Cook the pasta: Boil the vermicelli or angel hair pasta in salted water according to the packet instructions. Drain and save a mugful of the cooking water.
  2. Prep the ingredients: If needed, remove the stones from the olives. Peel and finely chop the garlic.
  3. Cook the sauce: In a large non-stick pan over medium heat, fry the garlic, olives, and artichokes with 2 tablespoons of oil from the artichoke jar. Cook until lightly golden.
  4. Add tomatoes: Crush the plum tomatoes and press them through a coarse sieve into the pan. Season with salt and pepper, then let it simmer for a few minutes.
  5. Combine: Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to loosen it up. Serve hot.
Jamie Oliver 5 Ingredients Moroccan Pasta
Jamie Oliver 5 Ingredients Moroccan Pasta

Recipe Tips

  • Use good olives: The flavour of the olives is key to this dish, so choose marinated olives for a richer taste.
  • Don’t skip the artichoke oil: The oil from the artichoke jar adds extra flavour to the sauce, making it more robust and aromatic.
  • Crush the tomatoes well: Crushing the plum tomatoes through a sieve ensures a smooth and rich sauce, which coats the pasta perfectly.
  • Save pasta water: The reserved pasta water helps to loosen the sauce and makes it silky, so don’t forget to save some before draining.
  • Cook the garlic gently: Fry the garlic until golden, but be careful not to burn it, as this can give the dish a bitter taste.

How To Store & Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm the pasta on the stovetop with a little splash of water or olive oil, stirring occasionally until heated through.

Nutrition Facts

  • Calories: 548 kcal
  • Fat: 24.3g
  • Saturated Fat: 3.4g
  • Protein: 9.4g
  • Carbohydrates: 72.6g
  • Sugars: 7.9g
  • Salt: 1.8g
  • Fibre: 5.3g

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients Moroccan Pasta

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:2 servingsCalories:548 kcal Best Season:Suitable throughout the year

Description

Jamie Oliver 5 Ingredients Moroccan Pasta is made with vermicelli or angel hair pasta, mixed marinated olives, garlic, artichoke hearts in oil, and plum tomatoes. This easy Moroccan Pasta recipe creates a delicious dinner that takes about 15 minutes to prepare and can serve up to 2 people.

Ingredients

Instructions

  1. Cook the pasta: Boil the vermicelli or angel hair pasta in salted water according to the packet instructions. Drain and save a mugful of the cooking water.
  2. Prep the ingredients: If needed, remove the stones from the olives. Peel and finely chop the garlic.
  3. Cook the sauce: In a large non-stick pan over medium heat, fry the garlic, olives, and artichokes with 2 tablespoons of oil from the artichoke jar. Cook until lightly golden.
  4. Add tomatoes: Crush the plum tomatoes and press them through a coarse sieve into the pan. Season with salt and pepper, then let it simmer for a few minutes.
  5. Combine: Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to loosen it up. Serve hot.

Notes

  • Use good olives: The flavour of the olives is key to this dish, so choose marinated olives for a richer taste.
  • Don’t skip the artichoke oil: The oil from the artichoke jar adds extra flavour to the sauce, making it more robust and aromatic.
  • Crush the tomatoes well: Crushing the plum tomatoes through a sieve ensures a smooth and rich sauce, which coats the pasta perfectly.
  • Save pasta water: The reserved pasta water helps to loosen the sauce and makes it silky, so don’t forget to save some before draining.
  • Cook the garlic gently: Fry the garlic until golden, but be careful not to burn it, as this can give the dish a bitter taste.
Keywords:Jamie Oliver 5 Ingredients Moroccan Pasta

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