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Pasta and green olives

Pasta and green olives

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Pasta and green olives

Passata & garlic

Passata & garlic

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 688 34%

  • Fat 28.4g 41%

  • Saturates 4.1g 21%

  • Sugars 7g 8%

  • Salt 3.7g 62%

  • Protein 16.6g 33%

  • Carbs 97g 37%

  • Fibre 6g -

Of an adult's reference intake


  • 250 g orecchiette
  • 3 tablespoons olive oil
  • 2 cloves of garlic
  • 1 x 150 g jar of green olives (stones in)
  • 8 tablespoons passata

Recipe From

Jamie Magazine

By Andy Harris


  1. Cook the pasta according to the packet instructions in a large pan of boiling salted water.
  2. Peel, slice and fry the garlic for a few minutes in the oil until softened.
  3. Stone and chop the green olives, reserving the brine. Add the olives to the pan, season, stir and cook for 2 minutes.
  4. Stir in the passata and the brine, and cook for 5 minutes.
  5. Reserving the cooking water, drain and add the pasta to the sauce. Serve immediately.

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