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
- 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.
- 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.
- 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.
- 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.
- 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:
Jamie Oliver 5 Ingredients Moroccan Pasta
Course: 5 Ingredients Recipes4
servings10
minutes15
minutes548
kcalA bold, vibrant pasta dish with olives, artichokes, and plum tomatoes—quick to make, packed with Mediterranean flavor, and perfect for a weeknight dinner with just five simple ingredients.
Ingredients
150g vermicelli or angel hair pasta
75g marinated olives
2 cloves garlic, finely chopped
140g artichoke hearts in oil
1 x 400g tin plum tomatoes
Directions
- Cook pasta in salted water. Reserve some cooking water, then drain.
- In a pan, heat 2 tbsp artichoke oil. Add garlic, olives, and artichokes. Cook until golden.
- Crush tomatoes and press through a sieve into the pan. Season and simmer.
- Add pasta, toss everything together. Use pasta water to loosen if needed.
- Serve hot with extra oil if desired.