Excerpted from Simply Jamie by Jamie Oliver is published by Appetite © Jamie OliverEnterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.Publishedby Appetite by Random House®, a division of Penguin Random House Canada Limited.Reproduced by arrangement with the Publisher. All rights reserved.
| Portions | Prep time | Cook time |
|---|---|---|
| 2-4 | 12 minutes | 12 minutes |
Ingredients
- 10½ oz dried penne
- 1 bunch of Italian parsley (1 oz)
- 1 clove of garlic
- 1 x 16-oz jar of roasted red peppers
- 2/3 cup blanched almonds
- ½–1 teaspoon dried red chili flakes
- generous ½ cup cottage cheese
Directions
- Cook the pasta according to the package 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 glass jar.
- Peel the garlic and place in the blender (there’s no need to clean it) with the roasted red peppers (juice and all), the almonds, chili 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 cupful of starchy cooking water, then return it to the saucepan. Pour over the pepper sauce and toss together over the heat, thinning 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.