Recipe
November 5, 2024
Jarred Pepper Pasta
“Who knew such big sunshine flavours could be made so fast? You need this sunny one in your life.” – Jamie Oliver
Directions
Yield: Serves 4
- Cook pasta according to package instructions.
- Blitz parsley (stalks and all) in blender with enough extra virgin olive oil to make vibrant green oil, then pour into clean glass jar.
- Peel garlic and place in blender (there’s no need to clean it) with roasted red peppers (juice and all), almonds, chili flakes, 2 tbsp of olive oil, 1 tbsp of red wine vinegar and half the cottage cheese. Blitz until super-smooth.
- Drain pasta, reserving cupful of starchy cooking water, then return it to saucepan. Pour over pepper sauce and toss together over heat, thinning with splash of cooking water, if needed, then season to perfection with sea salt and black pepper.
- Divide between serving plates, dot over remaining cottage cheese, then drizzle with parsley oil to taste, keeping rest in fridge for up to 3 days, or freezing in ice cube tray for future meals.
Source:
Excerpted from Simply Jamie by Jamie Oliver is published by Appetite ©Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: ©David Loftus, 2024.Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved