Pasta & green olives

Pasta & green olives

main courses | serves 2

Conchiglie is particularly good in this dish as the tomato sauce will cling to its ridged surfaces while the olive chunks will get caught up in its bowl-shaped interiors.

1. Cook the pasta in plenty of boiling salted water until al dente.
2. Meanwhile, heat the olive oil in a frying pan, then fry the sliced garlic for a few minutes until softened but not coloured. Add the olives, season with fresh black pepper, and cook, stirring, for 2 minutes. Stir in the passata and the brine and cook for a further 5 minutes. Taste for salt - it should be fine because of the salt in the brine but you can add a bit more sea salt if needed.
3. Drain the pasta and toss it through the sauce. Serve with parmesan and extra-virgin olive oil drizzled over, and scatter over a few roughly torn basil leaves if you wish.


Recipe Andy Harris
Photo Sam Stowell

from Issue 13


300g pasta
3 tbsp olive oil
2 garlic cloves, sliced
1 x 150g jar green olives in brine, stoned and chopped (reserving 4 tbsp brine)
120ml passata
Grated parmesan and extra virgin olive oil to serve, plus basil leaves (optional)

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