Jamie’s quickest ever recipes

15-minute picnic pasta

Jamie says: "This no-cook pasta sauce is perfect for a quick lunch or picnic salad. While the pasta is cooking, simply blitz everything in a blender and it’s done"

1. Cook the pasta in plenty of boiling salted water according to the packet instructions.
2. Pick the smaller basil leaves and set aside. Roughly chop the cucumber. Deseed and roughly chop the red pepper and put in a blender with the tomatoes and cucumber (reserving a handful of both), sundried tomatoes, chilli, garlic, the bigger basil leaves and stalks, a pinch of sea salt and black pepper and 1 tbsp each of olive oil and vinegar. Blitz until smooth.
3. Drain the pasta and return to the pan, then pour over the sauce and toss to coat. Tip onto a serving platter.
4. Drain the tuna and quarter the remaining tomatoes, then place in a bowl. Drizzle over 1 tbsp olive oil, then season and toss together.
5. Top the pasta with the dressed tuna, tomatoes and cucumber. Scatter over the reserved basil leaves and crumble over the feta.