3 Minute Tomato Pasta Sauce | Jamie Oliver & Davina McCall

Hey lovely people, we are going to do a three minute tomato sauce that is 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 chilli. So chilli everyone gets scared of because 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 flavour together. We're going to go in a pan with a nice little lug of oil. I'm going to go in with the garlic. We'll do the same with the chilli. I'm going to 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 flavour. The stalks tend to have that kind of slightly greenhouse-y flavour, which I love. So that goes in. Then I'm going to 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 chops. 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've got tagliatelle. If you go even fatter than that, two centimetres, that's pappardelle. But I'm just going to cut it badly like a complete idiot, right. And then into our seasoned water, we'll go in with our pasta. So we're going to have a really humble, nice dish. We could absolutely pimp up the flavour 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've 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 flaked 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. It all becomes like a beautiful thing. Now one of my favourite 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. 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 a fork. I've bought forks. Feel free. I have been desperate to try this. It looks amazing. Now are you pleased? I am pleased. Simple but fantastic. That's so lovely. A few peas in there. I love the feta. I do. And really exciting to see how this works as well. Yep. We've been mostly making your shirt a bit tomatoey. Oh 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 because 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. Can we talk a bit about what's going to happen in the next 20 years? Yeah. God. There you go. If you want to 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.