3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall
Hey lovely people! We are going to do athree-minute tomato sauce that is so
delicious, so quick, so easy. So, next timeyou get home from work and you feel like
you need something, that's like a littlehug, that makes you feel good. Then make a
nice little sauce yourself. So, let's juststart this off. Let's do a three-minute
tomato sauce, let's put a pan on fullwhack, 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, sometimeswhen I want comfort food I go back to
this kinda dish and to make me happy isthis. Your humble chili. So, chili everyone
gets scared off because it's hot. Theheats not really in the red fruit, right,
it's in the little white part here andthe seeds. So, if we remove this, then we
can take away that aggressively and wecan amplify fruitiness.
So, best friends garlic, two cloves finelyslice, garlic's one of those things that
just brings flavor together. We're goingto 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 stalksaway. Get them sliced up so we put the
chopped up stalks into this dish, you'llget flavour, the stalks tend to have that
kind of slightly green house flavourwhich 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 you're going to passataand to chop. With clean hands put the
tomatoes into your hand and then justrub it and break it. You don't need a
blender, you don't need a sieve, use yourhand, right. So, crush it up. Also, I'll
clean out this tin with just a littleswig of water. So, that pasta sauce is
pretty much done. Now, as that comes tothe boil, I've got a little cheat, a
little hack for you. Here is everydayfresh 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 availableand cut it different ways to give you
something that really makes you feelthat you've put a bit of love into it. If
I go really fine, like this, we can dotagliolini. If we go slightly fatter you
got tagliatelle, if you go even furtheron that too,
that's pappardele. But, I'm just gonna, I'mjust gonna cut it badly you like a
complete idiot, right, and then into ourseasoned water. We'll go in with our
pasta. So, we're going to have a reallyhumble nice dish. We could absolutely
pimp up the flavour and the nutrition. Ifwe like went to our freezer, as for any
good person on planet Earth, right. I'vegot some frozen peas, 80 grams as a
portion, that's one of your five fruitand vegetable day. You got your tomatoes
in there as well. Delicious. You knowwe'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 olivesin there. Look at that, I want to seize it,
to taste. This is ready. Here we go. Thisis 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 andit will steam and that pasta will go
like craggy. So, actually one of the giftsof pasta is the water, the starchy water.
So, in we go without badly cut pasta andthen feed it just a little bit of that
water. Will have a nice little toss up.I'll cook it for the last 30 seconds in
the sauce and of course it sucks up thesauce. So, it all becomes like a beautiful
thing. Now one of my favourite cheese's tohave, of course with a pasta like this, is
a parmesan.Well then put it onto a nice platter.
Those little peas, beautiful. Now, we canhave a smaller bag of leaves on top. Kiss
of nice extra virgin olive oil and alittle tweak. Take your humble feta and
go for long strokes because there's allabout that kind of slightly tangy cheese.
That is a very simple beautifulbeautiful basic tomato sauce, that is so
exciting and delicious. But this recipeis dedicated to the one and only Davina
McCall, who I am working with today. I'mcoming with forks, I've bought forks, I've been very
desperate to try this, it looks amazing.Now, are you pleased. I am pleased.
Simple but tasty. That is so lovely, few peas in there,I love the feta, yeah, and really exciting
to see how this works as well. Yeah, we'vebeen mostly making
shirt a bit tomatoey. Yeah, so, we're doinga documentary to celebrate your 20 years
of The Naked Chef. We've had an amazingtime and it's been lovely getting to
know you and seeing how you work. So, I'vebeen such an enormous fan for so long. So,
you've got to watch the show. It'd be outvery very soon. So, watch out for it
what's gonna happen in the next 20 years.Yeah, okay if you want to do anything
with this recipe, if you've got ideas ofother things you can put in it, put it in
the comments box below. What do you do topimp up your basic tomato sauce and make
it delicious? Lots of love from me and Davina.
Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too! If you’re UK based you can catch up on me and Davina on my special 'Jamie Oliver: The Naked Chef Bares All' on Channel4.com Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1 Links from the video: Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012) https://jamieol.com/SicilianPrawnLinguine Highland Mussels | Jamie Oliver | Jamie’s Great Britain http://jamieol.com/HighlandMussels For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition x