10 Easy Recipes To Cook This Month By Jamie Oliver
10 Easy Recipes To Cook This Month By Jamie Oliver is a easy Mediterranean recipe that serves 4. 450 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 12 min | Cook: 12 min | Total: 34 min
Cost: $20.05 total, $5.01 per serving
Ingredients
- 300 g Penne Pasta (any good quality penne)
- 1 tbsp Salt (for pasta water and seasoning)
- 1 cup Fresh Parsley (packed, stems removed)
- 120 ml Extra Virgin Olive Oil (divided: 100 ml for herb oil, 1 tsp for sauce)
- 200 g Jar‑red Roasted Peppers (drained, skins removed)
- 50 g Raw Almonds (unsalted, whole)
- 1 tsp Flaked Dry Chili (adjust to taste)
- 1 tsp Red Wine Vinegar (adds brightness)
- 2 tbsp Cottage Cheese (full‑fat for creaminess)
- 1 tsp Freshly Ground Black Pepper (generous seasoning)
- 2 tbsp Parmesan Cheese (optional, for finishing)
Instructions
Boil the Pasta
Fill a large pot with water, add 1 tbsp salt and bring to a rolling boil. Add the penne, stir, cover for 1 minute, then uncover and cook until al dente (about 10 minutes).
Time: PT10M
Temperature: 100°C
Make the Herb Oil
Place the packed parsley leaves in the blender, add 100 ml extra virgin olive oil, a pinch of salt, and blend on high until smooth and vibrant green.
Time: PT5M
Prepare the Pepper‑Almond Sauce
In the same blender, combine the jarred roasted peppers, raw almonds, flaked dry chili, 1 tsp olive oil, a generous pinch of salt and pepper, red wine vinegar, and cottage cheese. Blend until smooth.
Time: PT5M
Drain the Pasta
When the pasta is al dente, reserve ½ cup of the cooking water, then drain in a colander.
Time: PT2M
Combine Pasta and Sauce
Return the drained pasta to the large skillet over low heat. Add the pepper‑almond sauce, a splash of reserved pasta water, and toss gently until every strand is coated and the sauce is glossy.
Time: PT3M
Temperature: medium
Finish and Serve
Stir in a drizzle of the fresh parsley oil, sprinkle with Parmesan if using, and give the pasta one final toss. Plate, add a few extra drops of herb oil for “bombs” of flavor, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: vegetarian, can be made vegan by substituting cottage cheese with vegan cream cheese
Allergens: tree nuts, dairy, gluten
Ingredient Substitutions
- Instead of Penne Pasta: fusilli, rigatoni
- Instead of Fresh Parsley: basil, mint
- Instead of Extra Virgin Olive Oil: grapeseed oil
- Instead of Jar‑red Roasted Peppers: fresh roasted peppers
- Instead of Raw Almonds: cashews, macadamia nuts
- Instead of Flaked Dry Chili: crushed red pepper flakes
- Instead of Red Wine Vinegar: white wine vinegar
- Instead of Cottage Cheese: Greek yogurt, vegan cream cheese
- Instead of Parmesan Cheese: pecorino, nutritional yeast (vegan)
Equipment Needed
- Large Pot
- Colander
- Blender (Liquidiser)
- Large Skillet or Frying Pan
- Wooden Spoon
- Measuring Spoons
- Tongs (optional)
Critical Steps — Do Not Skip
- Blending the herb oil to a bright green consistency
- Achieving a smooth, creamy pepper‑almond sauce
- Tossing the pasta while still hot to let the sauce emulsify
Chef Tips from the Video
- Use high‑quality jarred roasted peppers for the best flavor; if possible, choose ones packed in olive oil.
- Raw almonds give the sauce a natural creaminess without dairy – don’t toast them.
- Finish with a tiny drizzle of the herb oil right before serving for a fresh, aromatic pop.
Troubleshooting
Sauce is too thick and won’t coat the pasta.
Add reserved pasta cooking water a tablespoon at a time until the sauce reaches a silky, pourable consistency.
Sauce looks watery after mixing.
Blend the sauce a little longer or add a handful of raw almonds to thicken.
Pasta is soggy.
Drain the pasta promptly and toss it in the hot skillet immediately; avoid letting it sit in the colander.
Storage
Refrigerator: Store the herb oil in a sealed jar for up to 5 days. Leftover pasta keeps 3‑4 days, reheat gently.
Freezer: Not recommended – the almond‑based sauce may separate after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the herb oil and pepper‑almond sauce up to 2 days ahead; store each in airtight containers.
- Reheat the sauce gently over low heat, adding a splash of water if it thickens.
Frequently Asked Questions
What is the cultural significance and history of Jar Pepper Pasta with Herb Oil in Mediterranean cuisine?
Mediterranean cooking often celebrates simple, fresh ingredients—olive oil, herbs, and roasted vegetables. This pasta reflects that tradition by turning pantry staples like jarred peppers and almonds into a bright, sun‑kissed sauce, a technique that dates back to peasant dishes where flavor was maximised with minimal effort.
What are the traditional regional variations of pepper‑based pasta dishes in Italian cuisine?
In Southern Italy, especially Calabria, pasta is frequently tossed with roasted red peppers, capers, and chili for a spicy “peperoncino” flavor. In Liguria, the focus shifts to basil‑infused pesto. The Jamie Oliver version swaps pine nuts for almonds and adds cottage cheese for extra creaminess, creating a modern twist on those regional classics.
How is Jar Pepper Pasta with Herb Oil traditionally served in Mediterranean households?
It is usually served hot, directly from the pan, with a generous drizzle of fresh herb oil and a sprinkling of grated hard cheese. A side of crusty bread and a simple green salad complete the meal, making it a balanced, family‑style dinner.
What occasions or celebrations is Jar Pepper Pasta with Herb Oil traditionally associated with in Mediterranean culture?
Because it is quick yet flavorful, the dish is popular for weeknight family meals, casual gatherings, and even outdoor picnics. Its bright colours also make it a festive addition to summer barbecues and holiday luncheons.
What authentic ingredients are essential for Jar Pepper Pasta with Herb Oil versus acceptable substitutes?
Authentic ingredients include high‑quality extra virgin olive oil, fresh parsley (or basil), raw almonds, and jarred roasted red peppers. Substitutes can be toasted pine nuts for almonds, basil for parsley, and fresh roasted peppers in place of jarred ones, though the texture and flavor will shift slightly.
What are the most common mistakes to avoid when making Jar Pepper Pasta with Herb Oil?
Common errors include over‑blending the herb oil (which can turn bitter), under‑cooking the pasta (it will become mushy when tossed with the hot sauce), and adding too much pasta water, which dilutes the sauce. Keep the heat low when mixing the sauce with the pasta to maintain a glossy coating.
Why does this recipe use raw almonds instead of toasted almonds in the sauce?
Raw almonds retain a milder, creamier texture that mimics the richness of double cream without adding extra fat. Toasting would introduce a nutty bitterness and a grainier mouthfeel, which would clash with the delicate herb oil.
Can I make Jar Pepper Pasta with Herb Oil ahead of time and how should I store it?
Yes. The herb oil can be prepared up to 5 days in advance and kept in a sealed jar in the fridge. The pepper‑almond sauce also stores well for 3‑4 days; reheat gently and add a splash of pasta water if it thickens. Cook the pasta fresh for best texture.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on accessible, home‑cooked meals that celebrate fresh, seasonal ingredients. Jamie’s style blends classic British comfort food with global influences, offering quick‑cook techniques and family‑friendly twists.
How does the YouTube channel Jamie Oliver's approach to Mediterranean cooking differ from other Mediterranean cooking channels?
Jamie Oliver emphasizes speed and simplicity, often using pantry staples like jarred peppers and pre‑made herb oils to cut prep time. Other Mediterranean channels may focus more on traditional, labor‑intensive methods such as hand‑made pasta or slow‑cooked sauces. Jamie’s approach makes the cuisine approachable for busy home cooks.
Last updated: August 30, 2026
