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
ORZO PASTA
Provided by Jamie Oliver
Categories Healthy dinner ideas Dinner Party Tomato Healthy lunch ideas Healthy meals
Yield 8
Number Of Ingredients 10
Steps:
- ON THE DAY Preheat the oven to 150°C/300°F/gas 2. In a large roasting tray, mix the harissa with 1 tablespoon each of red wine vinegar and olive oil and a pinch of sea salt and black pepper. Add the tomatoes on the vines, trim and add the whole spring onions, then break up the garlic, squash the unpeeled cloves and add to the tray. Gently toss together, roast for 1 hour, then remove.
- Squeeze the soft garlic flesh out of the skins on to a board, finely chop with the spring onions and most of the herb leaves, then scrape into a large pan. Pour the tomatoes and all the juices from the tray through a coarse sieve into the pan, pushing it all through with the back of a spoon. Keep aside.
- TO SERVE Heat up the sauce while you cook the broad beans in a large pan of boiling salted water for 2 minutes. Remove with a slotted spoon, pinching the skin off any larger beans, if you like, while you cook the orzo in the large pan of boiling salted water according to the packet instructions. Drain, pour into the sauce with the beans and turn the heat off, letting the orzo suck up all that flavour. Transfer to a large serving bowl, pick over the remaining herbs and finish with a drizzle of extra virgin olive oil. Serve hot or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 5.7 g fat, SaturatedFat 0.8 g saturated fat, Protein 12.9 g protein, Carbohydrate 53.7 g carbohydrate, Sugar 5.4 g sugar, Sodium 0.4 g salt, Fiber 7.3 g fibre
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