Jamie Magazine
By Andy Harris
15 mins
Super easy
serves 2
Recipe From
Ingredients
250g orecchiette
3 tablespoons olive oil
2 cloves of garlic
1 x 150g jar of green olives (stones in)
8 tablespoons passata
Method
- Cook the pasta according to the packet instructions in a large pan of boiling salted water.
- Peel, slice and fry the garlic for a few minutes in the oil until softened.
- Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
- Stir in the passata and the brine, and cook for 5 minutes.
- Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately.
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