Simply Jamie
By Jamie Oliver
Speedy salsa spaghetti
14 mins
Not Too Tricky
serves 4
About the recipe
Making a fast, fresh salsa ready to toss with hot pasta is a game changer – it won't let you down.
Recipe From
Ingredients
300g dried spaghetti
500g ripe mixed-colour tomatoes
50g mixed green & black olives, stone in
50g baby capers in brine
½ a clove of garlic
olive oil
red wine vinegar
½ a bunch of basil (15g)
40g Parmesan cheese, plus extra to serve
Method
- Cook the pasta according to the packet instructions.
- Quarter and core the tomatoes, destone the olives, then finely chop them together and place in a large bowl with the capers.
- Peel and finely grate in the garlic, then add 4 tablespoons of olive oil, 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Tear in the basil, reserving the baby leaves, and mix well.
- Drain the pasta, reserving a mugful of starchy cooking water, then tip it into the tomato salsa. Finely grate in the Parmesan, toss together, loosening with a splash of cooking water, if needed, then season to perfection.
- Serve scattered with the reserved baby basil leaves and finish with a few good gratings of Parmesan, if you like.
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