Jamie Oliver’s Summer Veg Pasta Copycat Recipe

Jamie Oliver’s Summer Veg Pasta is a vibrant, colorful dish packed with charred peppers, red onions, ripe tomatoes, and creamy feta. Tossed with fresh arugula and perfectly cooked pasta, it’s a light, summery meal that’s quick to prepare and bursting with flavor.

Why Everyone Will Love This Recipe

This pasta dish is fresh, wholesome, and versatile. The sweet, charred vegetables pair perfectly with creamy feta and peppery arugula, while red wine vinegar and olive oil elevate the flavors. It’s ideal for a midweek dinner, casual lunch, or even a cold pasta salad for picnics.

What Is the Dish?

A Mediterranean-inspired pasta featuring charred peppers and onions, roasted tomatoes, feta cheese, and fresh arugula. The feta melts into a creamy sauce while the vegetables steam, creating a rustic, flavorful pasta dish.

Cooking Tips

• Char peppers and onions on high heat to bring out natural sweetness and smokiness.
• Slightly undercook pasta if tossing in the sauce to absorb flavors fully.
• Use ripe tomatoes for optimal flavor; place slightly underripe tomatoes on a sunny windowsill to ripen.
• Reserve some starchy pasta water to adjust the sauce consistency.
• Toss most of the arugula into the pasta for flavor, and use the remaining for garnish.

Frequently Asked Questions

Can I Use Other Vegetables?

Yes. Zucchini, aubergine, or cherry tomatoes can be added for extra color and texture.

Can I Make This Ahead?

You can prepare the vegetables and sauce ahead, but toss with pasta and rocket just before serving for freshness.

Can I Use a Different Cheese?

Feta is recommended, but goat cheese or ricotta can work as alternatives.

How Do I Make This Vegan?

Omit the feta and replace it with a plant-based cheese or simply enjoy the roasted vegetables and olive oil.

Can I Serve as a Salad?

Yes, slightly undercook the pasta, toss with the sauce, and serve chilled as a summer pasta salad.

How to Store Jamie Oliver’s Summer Veg Pasta

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently and add a splash of olive oil or pasta water to loosen the sauce.

Ingredients

• 2 mixed-color peppers, deseeded and roughly chopped
• 2 red onions, peeled and roughly chopped
• 4 cloves garlic, peeled and finely sliced
• 2 tablespoons olive oil for cooking, plus extra for drizzling1 teaspoon dried oregano
• 400g ripe tomatoes, roughly chopped
• 1 tbsp red wine vinegar
• A splash of water
• 200g feta cheese block
• 450g dried pasta
• 60g arugula, roughly chopped
• Salt and freshly ground black pepper

How to Make Jamie Oliver's Summer Veg Pasta

1. Heat a large dry non-stick frying pan over high heat. Add peppers and onions; cook 4 minutes until softened and lightly charred.
2. Stir in garlic, olive oil, and oregano. Cook briefly until aromatic.
3. Add chopped tomatoes, red wine vinegar, and a splash of water. Stir to combine.
4. Nestle the block of feta on top, drizzle with olive oil, season with black pepper, cover, and cook on low heat for 10–12 minutes.
5. Boil pasta in salted water according to packet instructions. Reserve a mugful of starchy water if making a pasta salad.
6. Toss pasta through the sauce, breaking up the feta as you go. Loosen with reserved pasta water if needed.
7. Mix most of the rocket into the pasta. Drizzle with olive oil and tip onto a serving platter. Scatter remaining rocket on top for garnish.
8. Enjoy warm or slightly cooled as a fresh summer pasta dish.