Easy Pasta Dinner Ideas To Cook At Home

5 easy pasta recipes to cook at home for dinner!

0:00 – Most amazing Pasta Bake with Garlic Crumb
9:18 – Greek Cypriot inspired Pasta
18:15 – Mushroom Pasta
23:11 – Tuna Pasta
28:29 – Orzo Pasta & Tomato Salad

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Easy pasta dinners by Jamie Oliver
I’m going to show you how to make   the most delicious straightforward pasta bake 
with sweet leaks, tomatoes, basil, parmesan, and the most amazing garlicky crumb. We’re going 
to do a big batch of it. You could either feed loads of people, or you could portion it off, 
put it in the fridge or the freezer for meals   for another day, but also a hack of turning 
this, the everyday pre-bought garlic bread into a thing of joy. The most amazing garlic bread 
crumb. So, let’s start off with that. First up, get yourself a liquidizer. We’re going to 
use this for the crumb and for the sauce. So,   I’m going to cut this into half. Just rip up half 
your garlic bread into here. Give it a little w. So, that simple little trick takes your beautiful 
garlic bread into a fine breadrumb. So, let’s do the second one. [Music] really really nice. So, 
we’ve got the lovely crumb here. I’ll put that to one side. Let’s get on with the pasta sauce. 
So, we’re going to start it off with some olive oil in a pan. Couple of tablespoons goes in. And 
then the beginning of the story is going to be some garlic. Two cloves of garlic. We just slice 
this up like that. So, medium heat. Let’s get that frying. I’ll take a little bit of this basil. 
Now, I’ll give you another little tip, actually. If you pick any herbs, especially if they 
look a little bit sad, put it in the water, they’ll refresh and come back to life. And then 
these stalks here, you don’t have to throw these away. Just finely slice them. They’re still 
full of flavor. And we’ll get them in with the garlic. Let’s talk about oregano. I’ve got 
the regular stuff here that you’ll see. Uh just a little teaspoon I can put in my hand and then 
put into the oil like that. Then here I’ve got some posh oregano. It’s not really posh. It looks 
posh. It’s just unprocessed. I always think it’s quite nice to get this if you can a little bit 
more fragrant. So you can see it’s just gently frying. It smells really fragrant. I’ve taken it 
off the heat cuz I don’t want to burn the garlic. Really important to not burn garlic. So look, we 
got the leak. So what I tend to do to clean it is   just take the end off there. Run my knife just 
down the leak like this. pull off that outside leaf. And then I’m going to kind of treat it 
like it’s almost two different vegetables.   So I’ll simply cut this in half. I’ll save this 
green part for a soup or a stew that I’m going to do this week. Really, really nice. Nothing will 
go to waste. And this lovely white part here, I’m going to put into this pasta dish. Now, when 
leaks grow, they always come out the ground, obviously, and they pick up a little bit of mud, 
dirt, grit, stuff like that. So, let me show you.   This is the stalk end. And what I’m going to do 
is cut it in half lengthwise like that. And then what you want to do is wash it under the tap 
away from the stalk. Just a quick little wash. Also, what’s nice about giving it a quick little 
wash is that excess little bit of water creates a little steam that then creates a little more 
sort of sweetness and softness. So, in we go with the leak. I’ll give it a little season. with salt 
and pepper just to start the seasoning story. And that’s going to be on a medium heat. Now, if you 
just kind of like slow cook that for 10 minutes,   it really kind of concentrates the sweetness. It’s 
utterly delicious. So, while that does its thing, I’m going to put some pasta into my pan of water. 
So, 500 g of frankly any pasta you like. So, when I’m cooking pasta for a pasta bake, I always 
undercook it. So, the pack says 12 minutes. So, I’m going to give this eight minutes. 
Then I’ll show you what to do next. So, these leaks have had 10 minutes. The pasta’s 
cooked, drained, and refreshed. Now, to carry this sauce is a really beautiful old friend, tomatoes. 
We’re going to go in with three tins of beautiful tin tomatoes. And then I’ll clean these tins out 
with some water just to clean out the tin. Use every last bit. Bring this to the boil. Let it 
simmer for 15 minutes. And then you could serve   the sauce chunky and rustic. But I’m going to 
liquidize it until it’s silky smooth. So look, that’s had sort of 10 15 minutes. Look at that. 
Just blipping away. Have a little taste. Oh, gorgeous. This is your opportunity to adjust 
a little seasoning if you need it. If you want   to make it a little hotter with black pepper, 
of course, if you wanted to hit it with chili, you can. I’m going to whiz it up now. 
I’m going to put most of it in there. So,   whiz it up. Whenever you’re using hot 
things and liquidizers, uh, put the lid on for sure and put a tea towel on top. I have 
decorated myself and the room so many times. I haven’t had a look in there. If you want 
to put some herbs in here now, you can. Um, if you want to put a little cheese in here 
now, you know, just a little bit, you can. Nice. I think having a liquidizer or a hand 
blender is a genuinely useful gadget. So, in we go with the sauce. You can see the color 
change now from the deep red to the almost orange sunshine. Look at that. Just beautiful. Basically, 
we’re done. We’ll go in with the lovely pasta. Look at that. Have a little taste. Oh, delicious. 
I’m going to do a little layer of parmesan. About 50 g just to kind of create a little kind of 
gooiness when you put your spoon into it. Is going to be delicious. Beautiful. And I’m 
actually going to hijack this a little bit   with a nice little hack. It’s a great vegetable 
that I love. It sits in the freezer. It’s super convenient. Frozen spinach. Why would I use frozen 
spinach? It’s super convenient. It comes in these little portion sort of normally 80 g pellets. Just 
going to take eight of these pellets and put it in and around this pan like that. And I think that 
spinach works really well with these flavors. So, look, beautiful colors. Very excited about 
that. I’m now just going to finish it with   that beautiful garlic bread crumb. I’m going 
to take half of it and sprinkle a nice fat layer on top right to the edges. And that will 
just cook up really really nicely. What you can do with the rest of this is get like some of these 
little freezer bags and I promise you this will be the handiest thing to have in the freezer. So 
the next time you roast a piece of fish, right, sprinkle that on top in the oven, crunchy, 
beautiful, you know, the next time you   want to take an everyday salad and make it like 
exciting, just put that in a pan, get it golden, little golden sort of tiny croutons, crunch, 
deliciousness. So this is a brilliant thing   to have next time you make a lasagna. Sprinkle 
that on top. It’s the gift that keeps on giving and no waste. So, this now goes in the oven for 
about 20 minutes at 180° C. When it’s golden, when it’s blipping away, when it looks like you 
want to eat it, it’s ready. While that’s cooking, please click the like button and give us 
some love. And don’t forget to subscribe. Oh,   and remember to turn on that notification bell 
so you know what’s happening. Now, back to the recipe. So, I know it’s ready because I can 
smell it. The room smells so good. those amazing garlicky breadrumbs. So, here it is. The beautiful 
pasta bake. Look at that. It’s just beautiful. Let it sit for a little bit. Uh what I would normally 
do is just put some of these lovely basil leaves over the top. They’re in really good condition now 
they’ve been in the water. Look at that. Smells incredible. Now, for me, I always love having it 
with a lovely simple salad. So, I’ve got a nice little salad here. I’ll just finish that with a 
little olive oil, little squeeze of lemon juice,   and that is an incredible lunch. That’s an 
incredible dinner. Look at that. I just love it. Yes. So, look, let’s serve up. Let’s get a nice 
piece of that spinach. Beautiful. Really lovely. Look at that little palan over the top. Right, 
let’s have a little try. It’s amazing color. M. It’s so so good. That, my friends, is 
a brilliant principle recipe. Take that, run with it, put it into your family. Honestly, 
they’re going to love it. So, look, if you want   more recipes from me, you know, more batch cooking 
recipes, more recipes that sort of hero veggies, simply go to jamlo.com and have a little search 
around. It’s all free and I hope you enjoy. I’m going to show you how to make the most delicious 
Greek cria inspired pasta. It is so good. It’s really quick. It’s a one pound wonder and it’s 
a recipe from my new cookbook, Five Ingredients   Mediterranean. This is simple. Five ingredients 
obviously, but all of that energy from the Mediterranean, the colors, the flavors, one of the 
best cuisines in the world. And of course, there’s so many countries. Now, one of them is Cypress. I 
used to go there as a kid. One of my good friends,   Georgie Hayden, uh, gave me the inspiration for 
this dish because she comes from Cyprus. So, one of the things in this book that I really love is 
the nonItalian pasta dishes, which I know sounds   really weird, but without getting into too many 
arguments, the Mediterranean has had pasta for thousands of years. This is, so it looks a little 
bit like rice, but it’s not rice, right? It’s very small pasta. You can get it really easily now in 
supermarkets. Not all of them, but it’s definitely out there. So, we’re going to use this pasta. 
I’m also going to give you a hack to sort of   fake this pasta if you can’t find it, right? With 
spaghetti. I’ll show you that in a minute. So, we’ve got pasta, garlic. We’ve got parsley here, 
which you could swap out for any herb you like. Margarine, thyme, basil. We’ve got the halumi 
here, which all my kids love at home. Really, really nice. Sort of squeaky and fresh and salty. 
Then, we’ve got some tomatoes here that have been   on the window seill. Nice and ripe. Let’s get 
cooking. So, like I said, it’s a one pound wonder. So get yourself a nice wide casserole style pan. 
We’ll whack that onto a medium heat to start off with. And first job actually is a little 
preparation on fresh pasta. Now first up, you can use tinned tomatoes straight away. Two 
tinted tomato would be beautiful. But I think what you get when they’re on the vine like this, they 
don’t just taste good, they smell good as well.   So what I’m going to do is get some nice ripe 
tomatoes. I’ve got 600 g of tomatoes here. Just cut them in half like this. This is a little hack 
for making a very simple delicious sauce instead of using tin tomatoes, which is also delicious. 
It’s using a standard box grater like this. And what I do is go on the fine side, not that side. 
This one here, right, that you’d grate cheese on. Take the half of the tomato, and just gently rub 
it. And don’t cut yourself, right? Just gently. Now, if you see down the bottom, you’re going to 
see pulp and juice coming out. And on the top, you’re going to see a separation of the seeds and 
the skin. The freshness is another level. Right? So, look at that. Right? No seeds, seeds. So, 
that’s the technique. So, I’m going to do that to all of this. Let’s have a little clean down. 
[Music] So, the tomato sauce is done. This pan is getting nice and warm. I’m going to put a couple 
of tablespoons of olive oil into a pan. And I’ve got two cloves of garlic. So, this is a really 
simple pasta sauce, but the technique starts to get really interesting cuz we’re not going to boil 
the pasta. We’re going to cook the pasta in the   sauce. Get your garlic in there. You don’t want 
to cook the garlic too quickly. At this point, I’ve got half a bunch of fresh parsley. It could 
be basil. It could be oregano. It really doesn’t matter. I’m going to finely slice the stalks, 
which are really sweet and delicious. Don’t waste those. And as that garlic just starts to color, 
I’m going to put in the stalks of the parsley. If you wanted to make this spicy, you could, 
but that will be a sixth ingredient. So, five ingredients. I’m keeping it simple, 
keeping it fresh. I’m now going to go in with the beautiful fresh tomatoes. 
Look at that. Look at the color. So now I’m going to turn the heat up and just 
bring this to the boil. And what I’m going to   do is put some water in here to roughly the 
same volume as you had the grated tomatoes. So in we go in with the water. And what you 
want to do is bring that to the boil. So I’m going to finely slice the parsley using the 
cross chop method. So fingers flat at the end and just keep going around until it’s nice and 
fine. So here we’ve got 200 gram of the oro, right? So you can see if you look closely, 
it looks like rice, but it really isn’t. It’s got more angular sort of cuts on it. But if you 
can’t find it, I want to give you a little hack,   right? Cuz you’ll get a very, very similar 
effect. Get a tea towel, get some spaghetti, and just steal a little bit like that. Okay? Roll 
up the pasta like this. and very simply take it and just run it off the side of a surface 
like that. Okay. And then what you get is your own homemade fake also. Okay. So, it’s 
a nice little tip. Let me just mop that up. So, look, not a bad little fake, right? But even 
though it’s, you know, also it might feel posh, it’s just flour and water. Right now, as soon 
as this has come to the boil, let’s let it   rain. Also, give it a little stir. I think it’s 
important to give it a light seasoning now so it cooks into the pasta. Like that. So, some salt. 
Go in with some pepper. So, you can see this is boiling nicely. And I want to cook that on a 
medium sort of gentle simmer, right? Not too fast, not too slow. With a lid on, stirring regularly 
for about 12 to 14 minutes until it’s nice and tender. And then I’ll show you how to season it. 
Finish it with the halumi. And also adjust the   texture. Smells good. While that’s cooking, please 
click the like button and give us some love. And don’t forget to subscribe. Oh, and remember to 
turn on that notification bell so you know what’s happening. Now, back to the recipe. So, this has 
been cooking now for about 11 minutes. Look how the pasta’s absorbed the sauce. Really beautiful. 
And there’s so many things you could do with   this. You could put tuna through it. You could 
put olives through it, more herbs through it, different cheeses through it. You could, you 
know, uh, use different vegetables, chopped up jarred peppers. So, this is a beautiful principal 
recipe, but this one simple and gorgeous. Five ingredients. So, the fun bit is now let’s just try 
a little bit of also. Beautiful. I’m going to turn the heat off. Remember, if it’s a little bit wet 
now, that’s perfect because it’s going to carry on sucking up the beautiful moisture. I’m going to 
go in with this lovely chopped parsley. And now the real twist in the tail. Like when I tried this 
for the first time, it really blew my mind. So, I’ve always bought halumi. The family love it. 
I’ve fried it. I grilled it, but never in pastas.   And it is amazing. So about 40 grams you use just 
to put through it and then just a little bit on it and it just melts in the most incredible 
way. So I guess when you grill it or fry it, it’s a bit bouncy and a little bit squeaky and 
delicious. But when you grate it like this, it oozes into the pasta but kind of holds 
its shape a little bit. So look at the   color. It’s really really nice. You might want to 
adjust with just a little bit of water, you know, just to let it down. You want it to be loose 
and you want it to be elegant. Really important, not dry and not clggy. Just stir that through. 
Look at that ooze. If you’ve got some nice extra virgin olive oil, just kind of stir a little bit 
of that through it just to give it that beautiful   shine. So, let’s have a little go here. Look 
at that texture. Imagine doing that for your friends and family if they love like a classic 
tomato pasta. This is like that but fresher, more surprising. The halumi has got that lovely 
salty tang that’s so good. If you wanted to hit it with a little chili, of course you can. But 
look at that. Beautiful. Just finish it with a little olive oil like that. Hot and steamy. I’m 
just going to finish it now with just a few bits of parsley just to tell the story what’s going 
on. You can change up the herbs if you want.   I’m going to go to the fine side of the 
grater and just do nice long strokes of halumi. And then the only thing you got to do 
is find a fork and tuck it in. Look at that. Beautiful. It’s so good. So simple. It’s one of those 
recipes that you could do time and time again. I think there’s a nice technique in there with 
box gratering those fresh tomatoes. So nice. Five ingredients, simple, delicious comfort food. 
And that is one of the recipes from my brand new cookbook. Five ingredients, Mediterranean. Please 
have a look. Just pick it up, flick through it, and see what you think. I hope I know you’re 
going to love it. Take care. Hey guys, hope you’re well. We’re going to make the most 
delicious mushroom pasta with garlic, spinach,   mushrooms, a rich sauce. We’ve got a crunchy thyme 
and garlic breadcrumb topping. is just joy, joy, joy. Let’s get cooking. Put the pan on a medium 
high heat and a pot of boiling water. First job, garlic breadrumbs. Finally, slice two cloves 
of garlic. This is my wife’s favorite bit. So, what she loved and what I love about this is the 
crunch of the breadrumbs with the soft, delicate pasta. It’s a really beautiful combo. We’re going 
to go in here with some olive oil. Go in with the garlic. Get that sizzling. The next ingredient, 
thyme. Fresh thyme is joyful. A few nice little stalks. Just pull the lovely little leaves off the 
stalk. They normally pop and spit a little bit, but the flavor from time is amazing. Especially 
with mushrooms. Listen to that. And then in with the breadrumbs. And we can turn that temperature 
right down. Just toast off these breadrumbs. And this will make the most amazing little sprinkle 
for any pasta, any ravioli, even soups. Gorgeous on salads. So once it’s gorgeous and crispy, put 
it in our little bowl. And this people will fight over. Pan back on the heat. I’ve got two packs 
of mushrooms, but you really could use oysters, button mushrooms, anything you like. So four 
cloves of garlic. Garlic and mushrooms. Classic flavor. Back in the pan, we’re going to go in 
with some olive oil in with the garlic. That will perfume the oil. Then I’ll take the other half of 
that thyme and pick in the lovely leaves there. Nice generous pinch of black pepper as well. We’ll 
go in with the mushrooms. Now, that looks like a   lot of mushrooms, but if you give that about 10 
minutes of cooking, stirring nice and regularly, that is going to half in size. It’s going to 
intensify and double in flavor, and that’s going   to be amazing. So, we’ll let that cook out, then 
I’ll show you what to do next. So, if you look at the mushrooms now, the water is starting to cook 
away. And it will go now from boiling to frying. Can you hear it? And you can see it’s dried up. 
Smells amazing. Right, let’s have a little taste. Amazing. So, normally at this stage I put in a 
little cream or creme fresh and that’s definitely very traditional, but I got told about a little 
tip that is just naughty and it’s basically a tin of mushroom soup and it basically 
means you get double mushroom flavor. So, put all of it in. Nice little tin of quality 
mushroom soup. Fill this tin up with a little bit of water and then like half a tin, a whole 
tin depending on how thick the soup is. Just put that in there and let that simmer away. You get 
this silky old school sauce. You’ve got extra seasoning in there. You’re down on the saturated 
fats and up on the veg. So, it’s a nice little   trick. Mix that up. Let that simmer. The water 
here is now boiling. We’ll just put a little salt in there. And we’re going to go in with 300 g of 
your chosen pasta. Look, you could use whatever you like. I’m going in with tagelli. Lid on 
until the water comes up to the boil. Again,   pasta sauce. It’s It’s already looking good. So, 
we’ve got an ingredient to go in there. Spinach. I’m using the frozen spinach because it’s super 
convenient. You get that really nice kind of   dense dark spinach. Nutrition through the roof. 
Just going to put two little cubes like that in. That’s about 100 g. And that will just defrost and 
cook into it. Those pops of green. Amazing. Um, what I like to do now, you don’t have to do this. 
Some people take pasta and put it in a colander.   the water goes down the drain and it’s the 
water that helps the sauce be silky. What I like to do is use some little tongs and drag the 
pasta and some of that water along with it. Now, what’s nice about that is we’re just going to get 
the most incredible texture and then a little bit of parmesan. So, you just need a little bit for 
seasoning and having fresh Parmesan makes all the difference. Just toss it like this. Can you 
see how elegant this is? The smell is incredible. And that’s the beauty of cooking, right? You can 
take the cheapest mushrooms and make them joyful. Look at that. Look at the way it comes out. Silky. 
That little hack with the tinned soup is naughty but nice. With a little of those breadcrumbs on 
the top. Come on. A long stroke of Parmesan. And then let’s portion up a little bit. I mean, look 
at that. How elegant is that? Come on. That’s a   dish right there. Look at that. Right. Let’s 
try some. Oh, my MS doesn’t like mushrooms, but I put it in quite a lot of the 
cooking that she says she loves. So,   don’t be a hater. Be a lover or just put it in 
and don’t tell them. Oh, that is bonkers. Enjoy. This one is undeniable. This is my 15minute tuna 
pasta. It’s so good, so quick. You’re going to love it. So, look, the recipes are celebrating 
loads of the good stuff, right? Beautiful cherry   tomatoes. Look at that. We’ve got the red 
peppers, we’ve got chili, we’ve got garlic, we’re going to use cucumber and basil. It’s going 
to be so fresh and so good. So, first up, let’s   get the pasta in. So, in a pan of boiling water, 
300 g of the seashells. What I love about them, of course, is their little cups, and you can fill 
them up with beautiful things. So, this sauce is   just going to sit in there beautifully. So, the 
pasta is cooking away. That will take about 10 12 minutes, and this sauce will be even quicker. So, 
we’ve got here some nice cherry tomatoes. Look at these on the vine. They’re always really tasty. 
So, I want 400 g of tomatoes. So, I’ll just save these back. And then I’ll just click these off 
the vine. What else goes into it? Cucumber. So, I’m just going to take half a cucumber. Have a 
little peel. So, cucumber goes in. Then I’m going to use half a clove of garlic. Then basil. A nice 
little bunch of basil. I want to do two things. I want to pick first of all the little pretty leaves 
for garnish for later. And then the big leaves can go down here. So big leaves, small leaves. Right, 
the big leaves go straight into here like that. You can push it in. And then we’ve got a pepper 
here. Peppers or capsicans, they’re absolutely delicious. So I’m just going to peel off that kind 
of chunky side and just tear the peppers into here like that. If you want to use a chili, then like 
half a chili for a little bit of heat. Delicious. And then one last bit of flavor, one little kiss 
of sunshine. Sundried tomatoes. Right now, look, you can get these everywhere. Search yourself out 
a little jar. You want five or six little sundried tomatoes there. And what I’m going to do is just 
pop that in there. You’re going to get an amazing   flavor from that. Really, really good. And then 
I’m going to give it a swig of lovely vinegar. Red or white wine vinegar or cherry if you’ve 
got it. Lid goes on and then you just whiz it up. So easy. So, a little bit noisy, but 
it’s going to be pretty tasty. Giving it a little w till it’s nice and smooth. Gives you 
this texture like this. And then, actually, not olive oil. Let’s use some of this sundried tomato 
oil. Just a little kiss like that. Beautiful. [Applause] So look, that’s all you have to 
do. The pasta is now done. It’s quite good to undercook your pasta 
when you’re making it for salads,   right? Because you don’t want really soft, fluffy 
pasta. You want it to sort of hold its shape. Back into the pan. And then if you come and have 
a look at this, whilst the pasta is nice and hot, right, that’s the perfect time to flavor it. 
And this is just full of goodness. Absolute gorgeousness. So, in we go with that amazing 
uncooked, summery, gorgeous sauce. So, all of that goes in and then just stir it through. Now, the 
nice thing about this is that the residual heat of the pasta has now heated the sauce up, right? So, 
you can serve this hot now, beautiful for spring, summertime, or let it cool down and the flavor 
will get better and better and serve it as a cold salad pasta. Delicious. So, let me show you 
how to finish it. So, get it into your Tupperware or a nice bowl like this. So, just pour the pasta 
in like that. That pasta will absorb most of that sauce, I’m telling you. I’ve got some feta cheese, 
some tuna. So, even though it’s an Italian pasta, of course, um the inspiration did come from that 
brilliant Spanish soup, dispatchio. So, got a little feta. Beautiful for color, beautiful for 
seasoning, really fresh. I’ve got a nice little tin here of tuna. And again, we can take this 
tuna and we can just flake it over the top. Then what I want to do now is just dress this lovely 
pasta salad. This already tastes amazing, but I   just want to sort of give it a flourish. So I’ve 
sliced little quarters of my tomatoes. I’ll take a nice little chunk of feta cheese, which again 
is so fresh and salty and it looks beautiful. So I’ll get that ready. I’ll take the tuna and 
just kind of spoon over nice little chunks of it in and around the pasta like that. Then over 
the top with some cherry tomatoes, some basil, and we’ll take that feta and sprinkle it from a 
height. Maybe a final little kiss of olive oil. Just brilliant. Right, let’s have a taste. Let’s 
get a bit of everything. Bit of basil. [Music] What I love about that is kind 
of an oldfashioned flavor. tuna,   tomatoes, pasta. Really, really nice little dish. Hi guys. I hope you’re all really, really well. 
So, I’m going to show you a beautiful side dish   now. It’s a fantastic slow roasted tomato salad 
with orzo pasta. It’s really fresh. It’s really light. This is from my new cookbook, Together. 
And together is about togetherness. Something that we’ve all learned about or not about in the 
last year since lockdown. So, this is all about meals to make new memories. Each chapter is a 
whole feast, a whole meal. And this dish here, here’s the oro pasta there. This is a fantastic 
side dish from a chapter that I absolutely love called Elegant Simplicity. You can cook this 
as a menu or you can take individual recipes as they are cuz they’re really nice recipes. Now, the 
great thing about the recipes is I’ve written them   in a new style, right? And this style is I write 
them in a way so you can get ahead of the game. So when your guests arrive, you’re not stressing. 
So let’s do this beautiful salad. Get yourself the ripest tomatoes you can get your hands on. Try 
and get them on the vine. So in with the vines and the tomatoes. So this is 1 kilo of tomatoes 
here. In here, the things that are going to make it delicious are some seasoning, salt and 
pepper like that. There’s a secret ingredient, some beautiful harissa. And I’m going to put 
a nice teaspoon of this in here. Now it’s not hot hot. It’s very very gentle. We’re going to go 
in with a nice little kiss of extra virgin olive oil. A little splash of red wine vinegar. And 
we’re going to use two more things. Garlic. So,   just keep the skins on and just put a bulb in 
like that. In we go. And then last but not least, I’ve got some lovely spring onions. Just trim 
them off both ends. Give them a wash. And these   go in like that. Mix it all up. And this is like 
the perfect seasoning. Leave the vine on. Right. First tip here. The vine will give you that 
kind of fragrance of the smell of tomatoes in the greenhouse. So, with these tomatoes, they’re 
going to go in the oven for one hour. We’re going   to slow roast them to really concentrate the 
flavors. So, that’ll go in the oven at 150° C, which is 300 fah. All I’ve got to 
do now is cook some pasta. Now,   this is orzo. Let’s have a little look at this. 
Orozo is a shape of pasta. There’s 500 g there. And I’m simply going to put that into some 
boiling salted water. Now the packet says   cook these for 12 minutes. So I’m going to cook 
it for 10 minutes. Okay. I want it slightly al dente. Now when that’s 5 minutes in, what I’m 
going to do is get some frozen broad beans.   Then I’ll refresh them both in a colander under 
cold water. And I’ll show you what to do next. So the pasta has been beautifully cooked. I’ve run 
it under cold water so it’s not cooking anymore.   And that will hold beautifully with the raw beans. 
Look at the color. It’s such a beautiful bean. And then if you want to, only if you want to, just 
pinch the skin and squeeze the bean out like that. Do I like eating them like that? Absolutely. 
They’re delicious. But if you can be bothered,   and if you want to, you can peel them. That bit’s 
done. We’ve had an hour in the oven here. The room smells absolutely amazing. And look what 
you get after an hour. It really is something very special. You can see how the tomatoes have 
just sort of confeed almost in themselves. So,   all I’m going to do now is shake off these little 
vines like that. We’ll take out the spring onions and just put them on a board and we’ll also take 
out the garlic. So, just shake these tomatoes off the stalk like that. I want to push this through 
a coarse sie. Reason being is I want to lose the tomato skins, right? Your trusty sie is very 
helpful. And we just simply put the tomatoes in there. Everything goes in. And then I’ll use 
the spoon just to squash the tomatoes. The juice will flood out. We’ll just keep pressing it until 
it’s literally just pips and skin on this side of the coarse sie is going to be phenomenal. Now 
back over here, we’ve got two things we want to think about. The garlic here. Just squeeze it 
out of the skins. Fork it up. Then I’m just going to use a knife to slice up the spring onions. 
And then let’s get that into the sauce. So, stir in those beautiful roasted spring onions and 
the lovely creamy garlic. Then I’ll go back in with the gorgeous broad beans and the also. And 
then I’ll turn the heat up. Mix it up when it’s cooled down a little bit is add some beautiful 
fresh herbs. Things like mint, things like basil,   dill, fennel. And what I like to do is put most of 
the herbs in there for flavor and then save back some for sprinkling on top later. So, get those 
lovely fresh herbs in there. Really mix it up beautifully. I love it. The smell is amazing. It 
really is. A bit of seasoning needed. I’m going to give it a little kiss of nice coldressed extra 
virgin olive oil. Serve on a platter in bowls, whatever you like. Look at the colors. I’ll 
take some of those herbs and just sprinkle   them over the top. A little optional extra here 
cuz this is just going to be a salad today. A tiny bit of feta cheese. There you go. My slow 
roasted tomato and orzo salad. Let’s have a try. It is so fragrant. So there you go guys,   my oro and tomato salad. I hope 
you love it as much as I do. Enjoy.