Fresh Salsa Jamie Oliver Recipes

SALSA SPAGHETTI

Steps:

• There are some beautiful Mediterranean vibes going on in this dish - juicy ripe tomatoes, fresh fragrant basil and delicious olives, all tossed and tangled up in al dente spaghetti. The flavour combo here is mega-simple, but when you put them together, something magical happens. Let the tomatoes ripen naturally out of the fridge - the warmth will ensure all those lovely flavours and juices are at their best and ready to flow. Tomatoes are a source of vitamin C, a nutrient our bodies need for so many different things, including immune function and keeping our energy levels up.
• Cook the spaghetti in a pan of boiling salted water for 8 to 10 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• On a large chopping board, chop the tomatoes. Bash the olives and tear out the stones, then add the olives to the pile of tomatoes.
• Pick the basil leaves, reserving the smaller ones for later and throw the rest onto the pile.
• Peel, chop and add the garlic to the pile, then run your knife back and forth through all of the ingredients, chopping and mixing as you go, until you get a rough-looking salsa.
• Add a good couple of lugs of oil, the vinegar and a pinch of sea salt and black pepper, and keep chopping and mixing until well combined.
• Scoop out and reserve a cupful of the pasta cooking water, then drain the spaghetti in a colander.
• Pop the spaghetti in a large bowl, scrape in the salsa dressing, adding a splash of the reserved cooking water, if needed, to make a lovely loose sauce.
• Sprinkle over the reserved baby basil leaves and add a grating of hard Italian cheese before serving.

CLASSIC TOMATO SALSA

Steps:

• Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.
• Peel and finely chop the onion, deseed and finely chop the chillies, then scrape into the bowl. Peel and finely grate in the garlic.
• Squeeze in the juice from 1 lime, add 2 tablespoons of extra virgin olive oil, and mix well. Season to taste with sea salt, black pepper and more lime juice, if needed.
• Serve straightaway or cover and set aside for a few hours to let all those flavours develop.

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

FRESH SALSA PASTA - JAMIE OLIVER

Steps:

• Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
• Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes.
• Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

FRESH SALSA - JAMIE OLIVER

Steps:

• Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
• Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
• Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.