I Can't Stop Making Jamie Oliver’s 12-Minute Dinner—It's So Good

My weeknight goal is to spend no more than 30 minutes creating a meal. Whether that means pulling items from my freezer or leaning into prepared foods (like jarred sauces or cooked, frozen rice), I’ll use any trick to get food on the table fast. Don’t get me wrong, I love to cook, but I’ll save the enjoyment that comes with casually simmering and slow-roasting for the weekend. 

One recipe I’ve added to my weeknight rotation is Jamie Oliver’s 12-Minute Spaghettini, for obvious reasons but also because it’s delicious. 

How To Make Jamie Oliver’s 12-Minute Spaghettini

Oliver starts the recipe by doing a bit of prep, which includes bringing some water to a boil, peeling and slicing some garlic, halving cherry tomatoes, removing the pits from black olives, and trimming basil leaves from the stems. I love that he includes this as part of his recipe—it’s the nudge I need to get everything ready before I start cooking (which is good because I’m often guilty of prepping as I go).

Once the minimal prep is done, I set my large skillet over high heat and add some olive oil and garlic. After a quick toss in the hot oil, I add the tomatoes and cook them until they’ve softened a bit, then add the olives, basil, and a bit of water. I turn the heat down to a simmer and let it go on the stove while I check my water to see if it is boiling.

I drop my pasta into the boiling water and cook until al dente. I reserve a bit of the pasta water, then add the drained pasta to the skillet of tomatoes. I toss in a small amount (about 1/4 cup) of pasta water to help add body to the sauce, then taste and season with salt and pepper. I portion the pasta into bowls and garnish with crumbled feta (or ricotta) and a bit of fresh basil. 

How I Serve Jamie Oliver’s 12-Minute Spaghettini

My crew likes to have protein at each meal, so I’ll often serve grilled chicken or a piece of pan-fried or air-fried fish to go with this dish. I keep the preparation of that protein simple, usually just salt and pepper, plus a bit of lemon juice.

I also chop up some romaine while the pasta boils and make a quick salad with that and any other vegetables and salad dressing I have in my refrigerator. If I know my family’s especially hungry, I’ll also serve bread, usually slices of warmed baguette or sourdough.

Use my recommendations or experiment with your own serving ideas. Whatever you choose, I know you’ll love this simple, delicious dish that you can make in 12 (give or take a few) minutes!