Jamie Oliver’s 3 Super Quick Ways to Make Pasta

Pasta tips from Jamie Oliver
Photo by Rebeca G. Sendroiu on Unsplash

Many people believe that you have to be very skillful in the kitchen and dedicate a lot of time to make delicious pasta. But that really isn’t the case. Anyone can make a great plate of pasta in no time with a little guidance. Celebrity chef Jamie Oliver recently shared his three super quick ways to make pasta, and it’s safe to say that they can turn anyone into a pasta pro. Check them out below.

Lemon Pasta

Oliver’s first recipe is super simple. Cook a handful of spaghetti in salted water. While the pasta is cooking, take a lemon and grate some peel on a plate. Squeeze the juice from the lemon and add a dash of salt, olive oil (twice as much as there is lemon juice), and ½ cup grated parmesan. Once the pasta is cooked, transfer it from the water to the plate with your lemon sauce, give it a thorough mix, and that’s it.

Pancetta Pasta

Pancetta pasta will require a bit more ingredients, but it’s worth it. While your pasta is bathing in boiling water, take a pan and put it on medium heat. Splash some olive oil on the pan and add pancetta bits. If you don’t have pancetta, you can also use bacon.

When the bits start to fry, add a bit of chopped rosemary and ¼ cup red wine. After the pancetta starts frying again, take a tablespoon of cooking water from the pot with pasta and add to the pan. Give it half of minute and then in with the pasta.

While you’re moving the pasta around the pan, gradually add grated parmesan. Transfer the pasta to a plate, and then generously add more parmesan on top.

Pea Pesto Pasta

You know those frozen peas that are sitting in your freezer for eternity? Well, you can use them to make awesome pea pesto pasta.

Add peas and a handful of mint (use just leaves without stem) to a mortar. Mash until you get a chunky paste, after which you add garlic and salt. Continue mashing for about 30 seconds, and then add the half-of-a-lemon worth of lemon juice, three tablespoons, and a handful of parmesan.

Once you get yourself a nice pea pesto, it is time to focus on pasta. Cook pasta “al dente” and save ½ cup cooking water before you drain it. Return the pasta to the pot, pour the saved cooking water, add pea pesto, and toss it for 10 to 20 seconds.

Get the pasta onto a plate, cover it with parmesan and dig in.