Super Quick Pasta 3 ways | Jamie Oliver

Right you lovely people, I'm gonna give you three of the quickest pasta dishes ever that I use all the time at home that my family love. Let's do this. First up, I'm going to share with you my wife's favourite pasta ever. So I've got a pan of boiling salted water on the go. I want to grab, you know, a nice little handful of spaghetti. Just grab it, twist it with your hands like that and then in it goes. Now the sauce literally is the simplest sauce ever in the world. I'm going to use a lovely unwaxed lemon. Get a fine grater, just lightly grate just the yellow part. Then I'm going to cut this in half and then squeeze the lemons through your fingers to catch the pips. We can lightly season this with a little salt and then we're going to add cold pressed extra virgin olive oil. About twice as much cold pressed extra virgin olive oil as your lemon juice. When you've done that, we want about 40 grams of parmesan and that's it. That is the sauce done. So the pasta has had its time now, nine minutes and what I want to do is use some of that lovely starchy water and I'm just going to pick the pasta up, let some of that water drip into the oil and parmesan. So just mix the lovely hot pasta in there like that and then just let it go onto the plate and a little bit of basil is always joyful with a last little grating of parmesan. Let's have a little try. Look at that, so simple. Made in minutes with just a handful of ingredients. So there you go, that is my lemon and parmesan pasta. You're gonna love the next pasta sauce, so quick and delicious. Let's do it. I've got some rosemary, some smoked pancetta, some parmesan and red wine. That's all you need and I know you're gonna love it. So the pasta's in. I've got a pan on a medium high heat and I'm going to start with some beautiful pancetta. You only need two rashers, straight to the pan with just a kiss of olive oil. I want to go fairly generous on the black pepper and we want to get it crispy. You can see the bacon starting to fry. I want to take some rosemary. You don't need that much, just like a little kind of pinch of herb like that and just finely slice it and then move that over to the bacon here. It's going to be so good. What we can do now is break the frying by adding the red wine. So I'm going to add about a quarter of a glass and we're going to basically boil that up. I'll take a little moment now to grate just a little bit of parmesan. Look, if you look in the pan you can hear we're frying again and then what I can do is add just a little bit of that starchy cooking water and that wrapped around the spaghetti is going to be a thing of joy. So in we go. Look at the colour, ruby red and as I'm tossing that I'm going to put in that parmesan. So simple and then we just plate up. Look at that guy. The subtle fragrance that I can smell now of the rosemary and the simplest of sauces. A nice long grating of parmesan over the top and that's it mate. Really good. So subtle, so simple. So there you go guys, that is my quick spaghetti pasta with red wine, pancetta, rosemary and parmesan. Thing of joy. Please have a go at that, you won't regret it. Let me show you the third and final pasta. It's a pesto but not as you know it and we're going to use something really everyday, really convenient and that is the humble frozen peas. Always good. A nice little handful of pasta, enough for sort of two or three people. So get yourself a couple of big handfuls of frozen peas into a pestle and mortar like this and get them kind of cracked. I'm going to take a nice handful of mint like that and I'm just going to rip off the mint like that. We're going to go in with the mint and we're going to smash that to a pulp and then we can add the garlic. So we're adding the ingredients one by one. A little pinch of salt. You can go really fine if you want but I quite like it about this texture. So it's kind of chunky and mushy. What I quite like to do now is just squeeze in the juice of just half a lemon and fresh. So just squeeze that lemon juice. I'm then going to drizzle in three or four tablespoons of olive oil and that's what you're going to get. Look at that, look at the colour. So you want to add a nice little handful of parmesan. Muddle that in. So what I want to do now, as the pasta is nearly there, is just grab myself a little bit of this boiling water. Keep that to one side, you might need that okay. Then we're going to drain our lovely pasta and then the residual heat of the pasta and the water, just a little bit of water, followed by the pesto. Look at the colour of that. Every last bit, get it all out. Right, let's plate it up. Such a quick, delightful, beautiful dish. Get it all in. Really, really good and I've got loads more left here but the way I'd finish that is now just with a little stroke of parmesan on top. Kiss of oil and there you go. Right, let's have a try. There's like this amazing harmony between the sweetness of the peas and the pepperiness of the olive oil, saltiness of the Guys, you're gonna love that. Go on, have a go.