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 whack—we 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 sliced—garlic'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 up—so we put the chopped up stalks into this dish, you'll get flavor—the 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 pasta—of 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 that—two centimeters—that'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 grams—that'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 peas—beautiful.

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.