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  • Hey, lovely people!

  • We're gonna do a three-minute tomato sauce that's so delicious, so quick, so easy.

  • So, next time you get home from work, and you feel like you need something that's like a little hug, that makes you feel good, then make a nice little sauce yourself.

  • So, let's just start this off.

  • Let's do a three-minute tomato sauce: Let's put a pan on, full whackwe want to be quick.

  • On the journey that I've been in food, around the world, I've eaten some incredible things.

  • But sometimes when I'm busy, right, sometimes when I want comfort food, I go back to this kind of dish.

  • And to make me happy is this: your humble chili.

  • So, chili, everyone gets scared of 'cause it's hot.

  • The heat's not really in the red fruit, right, it's in the little white part here and the seeds.

  • So, if we remove this, then we can take away that aggressive heat and we can amplify fruitiness.

  • So, best friends, garlic, two cloves, finely slicedgarlic's one of those things that just brings flavor together.

  • We're gonna go in a pan with a nice little log of oil.

  • I'm going to go in with the garlic.

  • We'll do the same with the chili.

  • I'm gonna use basil. So, first up, I'll take the leaves off, but these stalks, don't throw these stalks away.

  • Get them sliced upso we put the chopped up stalks into this dish, you'll get flavorthe stalks tend to have that kind of slightly green-housey flavor, which I love.

  • So, that goes in, then I'm gonna go in with some tomatoes.

  • Now, tomato sauces, when you're getting your tomatoes, if you want the best quality, the A grade tomatoes go whole, right.

  • The B grade will go into passata and to chopped.

  • With clean hands, put the tomatoes into your hand and then just rub it and break it.

  • You don't need a blender, you don't need a sieve, use your hand, right.

  • So, crush it up.

  • Also, I'll clean out this tin with just a little swig of water.

  • So, that pasta sauce is pretty much done now.

  • As that comes to the boil, I've got a little cheat, a little hack for you.

  • Here is everyday, fresh lasagna sheets from the supermarkets.

  • It's fresh pastaof course, you can use any pasta that you want.

  • But, we can take something that's available and cut it different ways to give you something that really makes you feel that you've put a bit of love into it.

  • If I go really fine, like this, we can do tagliolini.

  • If we go slightly fatter, you got tagliatelle.

  • If you go even fatter than thattwo centimetersthat's pappardelle.

  • But, I'm just gonna, I'm just gonna cut it badly like a complete idiot, right, and then into our seasoned water, we'll go in with our pasta.

  • So, we're gonna have a really humble, nice dish.

  • We could absolutely pimp up the flavor and the nutrition if we, like, went to our freezer.

  • As for any good person on planet Earth, right, I've got some frozen peas.

  • 80 gramsthat's a portion, that's one of your five fruit and veg of the day.

  • You got your tomatoes in there as well.

  • Delicious.

  • You know, we're making quick food, but we're adapting, we're ducking, we're diving.

  • So, there could be a little bit of flake tinned tuna in there, there could be olives in there.

  • Look at that, I want to season it to taste.

  • This is ready.

  • Here we go.

  • This is an important moment here, guys.

  • See how that's draining, the water?

  • Most people, certainly in Britain, will drain stuff in the colander and it will sit there and it will steam and that pasta will go like claggy.

  • So, actually one of the gifts of pasta is the water, the starchy water.

  • So, in we go with our badly-cut pasta, and then feed it, just a little bit of that water.

  • We'll have a nice little toss-up.

  • Look at that.

  • I'll cook it for the last 30 seconds in the sauce and of course it sucks up the sauce.

  • So, it all becomes like a beautiful thing.

  • Now, one of my favorite cheeses to have, of course, with a pasta like this, is a parmesan.

  • We'll then put it onto a nice platter.

  • Look at those little peasbeautiful.

  • Now, we can have the smaller basil leaves on top.

  • A kiss of nice extra virgin olive oil and a little tweak.

  • Take your humble feta and go for long strokes because it's all about that kind of slightly tangy cheese.

  • That is a very simple beautiful, beautiful, basic tomato sauce that is so exciting and delicious.

  • But this recipe is dedicated to the one and only Davina McCall, who I am working with today.

  • I'm coming with fork, I've bought forks.

  • I have been desperate to try this; it looks amazing.

  • Now, are you pleased?

  • I am pleased.

  • - Simple but tasty. - That's so lovely.

  • Few peas in there.

  • - I love the feta idea. - Yeah?

  • And really exciting to see how this works as well.

  • We've been mostly making your shirt a bit tomatoey.

  • Yeah, sorry about that.

  • So, we're doing a documentary to celebrate your 20 years of The Naked Chef.

  • - We've had an amazing time. - And it's been lovely getting to know you and seeing how you work.

  • So, I've been such an enormous fan for so long.

  • So, you've got to watch the show.

  • It'll be out very, very soon, so watch out for it, and...

  • And we talked a bit about what's gonna happen in the next 20 years.

  • Yeah, God! There you go.

  • If you wanna do anything with this recipe, if you've got ideas of other things you can put in it, put it in the comments box below.

  • What do you do to pimp up your basic tomato sauce and make it delicious?

  • - Lots of love from me and Davina. - Bye.

Hey, lovely people!

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B1 UK JamieOliver pasta sauce tomato tomato sauce flavor

3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall

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    Nina posted on 2020/01/10
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