Quick seafood pasta | Jamie Oliver recipes (2024)

FAQs

How to make pasta sauce Jamie Oliver? ›

Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked.

Roasted Vegetables: Roasted cherry tomatoes, asparagus, or zucchini can add depth to the meal. White Wine: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, can be a great pairing. Lemon Wedges: Squeezing fresh lemon over the prawn linguine enhances the citrusy flavors.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

"The Jamie Oliver pasta sauces were selling around 5000 jars a week, but this was not enough for Woolworths to keep it in the range so it has been removed in favour of other products that may deliver larger volume sales.

One of the most popular options to pair with seafood pasta is balsamic bruschetta. The balsamic vinegar has a lot of acidity to it, and it will pair perfectly with the delicious flavor of seafood.

Cheese and seafood are traditionally not paired because pre-modernity wasn't even available in the same location! Cows are typically bred in grasslands in northern Italy, while the best seafood pasta comes from southern Italy. Italians see it as almost criminal to overpower the flavor of seafood.

This creamy Seafood Pasta recipe has pasta tossed in a simple homemade garlic cream sauce with plenty of shrimp, scallops, mussels, and clams. It only takes 20 minutes and is sure to satisfy any seafood lover! Looking for more seafood recipes?

Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.

Tear in the basil (stalks and all). Scrunch in the tomatoes through your clean hands, then swirl a little water around each tin and pour into the pan. Bring the whole lot to the boil, then simmer for 10 to 15 minutes.