Jamie Oliver 5 Ingredients Moroccan Pasta

The Jamie Oliver 5 Ingredients Moroccan Pasta is a beautiful fusion of bold Mediterranean flavors and comforting pasta. With briny olives, rich artichoke hearts, and sweet plum tomatoes, this dish is full of character but incredibly simple to prepare. I made it on a night when I wanted something a little different but easy—and it absolutely hit the spot. (inspired by Jamie Oliver)

Ingredients Needed

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

How To Make Jamie Oliver 5 Ingredients Moroccan Pasta

1. Cook the Pasta: Bring a pot of salted water to the boil. Cook your vermicelli or angel hair pasta according to package instructions. Before draining, reserve a mugful of the cooking water to help finish the sauce later.
2. Prep the Aromatics:If your olives have stones, remove them now. Peel and finely chop the garlic. Drain the artichokes but save some of that flavourful oil—it’s going to add a ton of depth.
3. Start the Sauce:Heat 2 tablespoons of the reserved artichoke oil in a large non-stick pan over medium heat. Add the chopped garlic, olives, and artichokes. Fry everything gently, stirring occasionally, until lightly golden and fragrant—about 3–4 minutes.
4. Add the Tomatoes: Crush the plum tomatoes with your hands or a spoon and press them through a coarse sieve into the pan (this step helps create a smoother sauce). Season with salt and pepper and let it simmer for a few minutes until it thickens slightly.
5. Combine and Serve: Add the drained pasta straight into the pan. Toss everything together, using some of the reserved pasta water to loosen the sauce if needed. Give it a good mix so the sauce coats every strand. Serve hot, with a drizzle of olive oil if you like.

Why I Love This Recipe

This dish is packed with flavor from just five ingredients. The olives and artichokes give it a lovely saltiness and depth, while the tomatoes bring balance and sweetness. It’s fast, unique, and totally satisfying. Perfect for when you want something vegetarian but bold and comforting.

Recipe Tips

• Use quality olives: Marinated ones are best—they bring extra flavor right from the jar.
• Keep the artichoke oil: It’s infused with herbs and garlic, so don’t waste it!
• Crush and sieve the tomatoes: This step gives you a velvety sauce with no tomato chunks or skins.
• Don’t skip the pasta water: It’s the secret to making your sauce cling to the noodles.
• Fry garlic gently: Golden, not burnt! Burnt garlic can make the dish bitter.

How To Store This Jamie Oliver 5 Ingredients Moroccan Pasta

• At Room Temperature: Don’t leave it out for more than 1–2 hours. Store leftovers promptly.
• In the Fridge: Transfer cooled leftovers to an airtight container and refrigerate for up to 2 days.
• In the Freezer: Not ideal—this pasta is best enjoyed fresh. Freezing may change the texture.
• Reheating: Reheat gently in a pan over medium heat with a splash of water or olive oil, stirring occasionally until warmed through.

FREQUENTLY ASKED QUESTIONS

• Can I use regular pasta instead of vermicelli?
  Absolutely! Spaghetti, linguine, or even penne will work well.
• What if I don’t have a sieve for the tomatoes?
  You can crush them by hand or blend them briefly—just aim for a smooth consistency.
• Can I add protein to this dish?
  Yes—grilled chicken or chickpeas would be great additions.
• Is this dish spicy?
  Not at all. But you can add chili flakes or harissa for heat if you like!
• Do I need to rinse the olives?
  No—use them straight from the jar. They’re already seasoned to perfection.

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:

• Speedy Tuna Pasta
• Mussel Tagliatelle
• Turkish Inspired Pasta
• Crab Linguine
• Greek Cypriot Pasta