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:
- 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.
- Prep the ingredients: If needed, remove the stones from the olives. Peel and finely chop the garlic.
- 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.
- 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.
- Combine: Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to loosen it up. Serve hot.
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
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
- 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.
- Prep the ingredients: If needed, remove the stones from the olives. Peel and finely chop the garlic.
- 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.
- 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.
- 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.