Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

12-minute spaghetti recipe

12-minute spaghetti recipe

24 ratings

Jamie Oliver says: "For a wallet-friendly meal, rustle up this knockout pasta using just a handful of fresh ingredients, including sweet, ripe tomatoes, salty olives and vibrant basil. It's easy to double if you're feeding four (or more), and an absolute joy to eat." See method

  • Serves 2
  • 3 mins to prepare and 9 mins to cook
  • 424 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 garlic cloves
  • 250g ripe cherry tomatoes
  • 1 handful of black kalamata olives (stone in)
  • ½ a bunch fresh basil (15g)
  • olive oil
  • 150g dried spaghetti
  • 20g grated pecorino or crumbled feta
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

    1790kj
    424kcal     21%

  • Fat

    14g 20%

  • Saturates

    4g 18%

  • Sugars

    7g 8%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 65.1g Protein 14g Fibre 3.9g

Method

JO 155x255
  1. Place a pan of salted water on a high heat and bring to the boil. Peel and finely slice the garlic, halve the cherry tomatoes, destone the olives and pick the basil.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  2. Drizzle 1 tbsp oil into a large frying pan over a high heat, add the garlic and fry for 1 min, then throw in the tomatoes and fry gently for 1 min more, or until they are starting to break down a little.
  3. Tear in the olives and basil, saving the baby leaves to garnish, then add a splash of water, turn the heat down a little and continue to simmer gently until needed.
  4. Cook the spaghetti in the pan of boiling salted water to pack instructions, then drain, reserving a mugful of cooking water. Tip the pasta into the pan with the sauce and toss together, loosening with a splash of cooking water, if needed.
  5. Season to taste, then scatter with grated pecorino or a crumbling of feta and the reserved basil leaves.

Jamie's healthier swap: "Instead of bread, serve this spaghetti with a big leafy salad full of crunchy seasonal veg. Delicious!"

See more Healthy recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.