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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

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.

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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.
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.
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.
Season to taste, then scatter with grated pecorino or a crumbling of feta and the reserved basil leaves.