JAMIE OLIVER'S EASY QUICK SPAGHETTI
This is a lovely pasta dish from Jamie's Dinners, the Jamie Oliver recipe book. I make it when I feel like a tasty pasta but can't be bothered slavign away for ages.
Provided by carag
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes.
- Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc.
- Put all these in individual bowls.
- Add vinagar, oil, salt and pepper to taste.
- Keep tasting till you get it right!
- The pasta should be reday by now, so drain and add to bowls quickly.
- Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like.
- Note: You can use any type of pasta you like, I just choose spaghetti.
Nutrition Facts : Calories 547.8, Fat 12.3, SaturatedFat 1.8, Sodium 17, Carbohydrate 92.4, Fiber 6.4, Sugar 6.3, Protein 16.9
QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS
This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
Provided by Jamie Oliver
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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.
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