Jamie's oh--so-simple suppers

Celebrity chef Jamie Oliver dishes up delicious meals that deliver maximum flavor with minimal effort

- Jamie Oliver

Jarred Pepper Pasta

You can store the extra parsley oil in the fridge for up to 3 days, or freeze in ice cube trays for future use

10½ oz. dried penne

1 bunch Italian parsley

Extra-virgin olive oil

1 clove of garlic

1 (16 oz.) jar roasted red peppers, undrained

2/3 cup blanched almonds

1/2-1 tsp. dried red chili flakes

2 Tbs. olive oil

1 Tbs. red wine vinegar

Generous 1/2 cup cottage cheese

Sea salt

Black pepper

●In a large pot, cook pasta according to the package directions.

●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 blanched almonds, dried red chili flakes, 2 Tbs. olive oil, 1 Tbs. red wine vinegar and half the cottage cheese. Cover and 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. Cover and chill remaining parsley oil.

Servings: 4. Active time: 15 min. Total time: 25 min.

Garlic Bread Bean & Fish Bake

Boosted with lemon zest and fragrant rosemary, Jamie says this dish would be great with a green salad

1 lemon

2 sprigs of rosemary