THE BEST PASTA SALAD
A perfect summer salad - super-simple, tasty, and great for a light lunch or barbecue.
Provided by Jamie Oliver
Categories Healthy lunchbox Dinner Party Tomato Healthy meals Mains Sides Healthy lunch ideas
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.
Nutrition Facts : Calories 507 calories, Fat 24.6 g fat, SaturatedFat 4.8 g saturated fat, Protein 11.4 g protein, Carbohydrate 63.6 g carbohydrate, Sugar 7.4 g sugar, Sodium 1.10 g salt, Fiber 4.5 g fibre
SPAGHETTI PUTTANESCA
Steps:
- Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
JAMIE OLIVER PUTTANESCA PASTA SAUCE & SALAD
Steps:
- twist pasta in hand then drop vertically into salted water. use tongs to move it around. helps keep from sticking. use oil from tuna, heat, add dried chili, crush garlic in, add capers (great fragrance), add anchovy fillets and break up with tongs, add in chopped parsley stalks, add tuna, sprinkle cinnamon (great with fish), squeeze olives out of pits into pan, add spaghetti to pan when ready (don't have to drain), toss around in pan or use tongs, bit of parmesan if want to, add bit of starch water if sauce too dry, sprinkle chopped parsley leaves, drizzle bit of extra virgin olive oil must eat pasta as soon as ready; tastes terrible if leave it too long SALAD cut fennel in half and use thinnest Cuisinart blade to chop chop radish with leaves in as well, put in bowl then add sea salt, 3-4 tbsp olive oil, add juice of 1 lemon squeezing it in, mix it in
SPAGHETTI PUTTANESCA
from Jamie Oliver, 2006 This sauce is tomatoey, briney, and kind of an acquired taste. For lovers of anchovies and capers only!!!!! NOTE: I differ from Jamie with regards to the tomatoes, I puree the entire can - not till completely smooth - because I like the thickness of the whole tomatoes in tomato puree
Provided by Gohogsgirl
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti in salted water, drain (spaghetti usually takes 7-8 minutes for al dente).
- In a large skillet or saute pan, fry the garlic, capers, olives, anchovies, chile, and oregano in some of the olive oil on medium low until the anchoves have mostly melted - you do not want to burn your garlic.
- Add the tomatoes and cook 4 to 5 minutes.
- Add spaghetti and toss together - garnish with basil.
- NOTE: I add my basil while the sauce is cooking and I turn this waaaaaay down to love and simmer for about 10 minutes before adding my spaghetti.
Nutrition Facts : Calories 658, Fat 20.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 1842.3, Carbohydrate 98.3, Fiber 8.8, Sugar 8, Protein 21.4
JAMIE OLIVER'S BEST PASTA SALAD
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil.
- Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
- Put the garlic to one side for the dressing.
- Put the pasta in a bowl.
- Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
- Squash the garlic cloves out of their skins and pound in a pestle and mortar.
- Add the vinegar, oil and seasoning.
- Drizzle this over the salad, adding a little more seasoning to taste.
Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2
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