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Jamie Oliver's 30 Minute Meals: Trapani-Style Rigatoni recipe

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A quick and delicious pasta, two salads and a trifle, from Jamie Oliver's 30 Minute Meals book. The trifle has booze but it can be left out and will still taste great.

  • Prep20m
  • Cook20m
  • Total40m

This recipe is a variation of the classic pesto and pasta combination and comes from Jamie Oliver's 30 Minute Meals book.

Basil, tomatoes, Parmesan cheese and anchovies create a robust sauce which isn’t cooked, just stirred into hot pasta. This dish reminds me of Nigella’s Sicilian Pasta, which includes capers and sultanas (the sultanas work surprisingly well).

Four anchovy fillets is the perfect amount for the sauce but if you aren't a fan, don’t worry, this isn’t a fishy dish. Personally, I'd add more but they aren't for everyone. If you really object, reduce to two fillets and add a bit more salt.

The trifle is brilliant - easy to assemble and full of flavour. I didn’t have limoncello so I used orange liqueur and the trifle tasted really boozy, just how I like it. You could leave out the alcohol if you prefer as the juice from three oranges is plenty for the sponge fingers.

Recipe credit

30 Minute Meals (affiliate link) by Jamie Oliver.


Jamie Oliver's 30 Minute Meals: Trapani-Style Rigatoni

  • Prep20m
  • Cook20m
  • Total40m
Serves: 4



  • 500g dried rigatoni
  • 40g Parmesan cheese
  • 100g blanched almonds
  • 2 cloves peeled garlic
  • 1-2 fresh red chillies (stalks removed)
  • 450g cherry tomatoes
  • 4 anchovy fillets in oil
  • 2 large handfuls fresh basil

Chicory salad

  • 2 white chicory
  • 2 red chicory
  • balsamic vinegar
  • few sprigs fresh rosemary (leaves picked and finely chopped)
  • ½ clove garlic

Rocket salad

  • 100g bag wild rocket (prewashed)
  • 40g Parmesan cheese
  • ½ lemon


  • 3 oranges
  • 75ml limoncello
  • 100g sponge fingers
  • 250g mascarpone cheese
  • 100ml semi-skimmed milk
  • 1 tsp vanilla paste (or extract)
  • 2 heaped tbsp icing sugar (plus extra for dusting)
  • 1 lemon
  • 1 punnet raspberries (around 150g)
  • dark chocolate (for grating)


  • olive oil
  • extra virgin olive oil
  • salt and pepper


This recipe requires a food processor.

  1. Fill and boil the kettle and put a griddle pan on a high heat.
  2. Trifle: Squeeze the juice from 3 oranges into a dish (mine is 26cm long) and stir in 75ml limoncello. Add 100g sponge fingers to the dish.
  3. Combine 250g of mascarpone, 100ml of milk, 1 tsp of vanilla paste and 2 heaped tablespoons of icing sugar in a bowl. Grate over the zest of a lemon and squeeze in the juice of half a lemon. Whisk well and spread over the sponge fingers.
  4. Scatter over 1 punnet of raspberries (around 150g) and grate over some dark chocolate.
  5. Chicory salad: Trim the ends off 2 white and 2 red chicory and halve lengthways. Lay the flat side down onto the griddle pan and turn every few minutes until both sides have charred.
  6. Pasta: Cook 500g of dried rigatoni according to the instructions on the packet.
  7. Rocket salad: Put 100g of rocket into a bowl and use a peeler to shave over some Parmesan. Combine 3 tablespoons of extra virgin olive oil with the juice from half a lemon then take the salad and dressing to the table.
  8. Pasta: Place 40g of Parmesan, 100g of blanched almonds, 2 cloves of garlic and 1-2 red chillies into a food processor. Process to combine the ingredients.
  9. Add around two thirds of 450g tomatoes to the food processor along with 4 anchovy fillets, one and a half handfuls of basil and a little olive oil. Process until the ingredients turn into a sauce. Taste and season with salt and pepper.
  10. Once the pasta is ready, reserve some of the cooking water then drain and return it to the saucepan. Stir in the sauce until the pasta is thoroughly coated. Add a little of the reserved water to loosen the pasta if necessary.
  11. Chicory salad: Put the cooked chicory onto a board, roughly chop then dress it with a couple of splashes of balsamic vinegar and extra virgin olive oil. Season with salt and pepper, sprinkle over a few sprigs of chopped rosemary and crush over ½ a peeled clove of garlic. Mix well and take to the table.
  12. Pasta: Transfer to warm bowls and top with the remaining cherry tomatoes (halved or quartered) and sprinkle over basil leaves then take to the table.
  13. Trifle: When ready to serve, sieve over a little icing sugar. As an optional extra you could melt the remaining chocolate in the microwave and drizzle it over the trifle.

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