Jamie Oliver’s Jarred Pepper Pasta
Made with just a handful of ingredients, this speedy pasta sauce makes the most of the bold flavour of jarred red peppers, blended with almonds, garlic and creamy cottage cheese. Finished with a fresh parsley oil, this dish can be on the table in just under 15 minutes.
Introduction
Who knew such big sunshine flavours could be made so fast? You need this sunny one in your life.
Ingredients
| 300g | dried penne |
| 1 bunch (30g) | flat-leaf parsley |
| 1 clove of | garlic |
| ! x 460g jar | roasted red peppers |
| 100g | blanched almonds |
| ½–1 tsp | dried red chilli flakes |
| 150g | cottage cheese |
Essential kit
You will need a blender.
Method
Cook the pasta according to the packet instructions.
Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.
Peel the garlic and place in the blender (there’s no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.
Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.
Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to 3 days, or freezing in an ice cube tray for future meals.
ENERGY 591kcal FAT 30.6g SAT FAT 4.7g PROTEIN 18.4g CARBS 64.1g SUGARS 7.2g SALT 0.2g FIBRE 1.1g
Reviews
8 Ratings
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