Simply Jamie
By Jamie Oliver
Jarred pepper pasta
12 mins
Not Too Tricky
serves 4
About the recipe
Who knew such big sunshine flavours could be made so fast? You need this sunny one in your life.
Recipe From
Ingredients
300g dried penne
1 bunch of flat-leaf parsley (30g)
extra virgin olive oil
1 clove of garlic
1 x 460g jar of roasted red peppers
100g blanched almonds
½–1 teaspoon dried red chilli flakes
150g cottage cheese
olive oil
red wine vinegar
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.
