Total time: 20 minutes
2 cloves of garlic
½-1 fresh red chilli
½ a bunch of fresh basil
extra virgin olive oil
1 x 400g tin of quality plum tomatoes
plain flour, for dusting
250g fresh lasagne sheets
- Peel and finely slice the garlic, deseed and finely slice the chilli and pick the basil leaves.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the garlic, and chilli, then fry for 1 minute.
- Drop in most of the basil leaves – stand back as they will crackle and spit in the oil – after a few seconds, tip in the tomatoes, breaking them up with a spoon.
- Bring to the boil, then reduce to a simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass it through a coarse sieve.
- Taste and season the sauce to perfection with sea salt and black pepper, then keep warm over a very low heat until needed.
- Bring a large pan of salted water to the boil.
- On a floured-dusted surface, slice the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes, or until just al dente, then drain, reserving a mugful of cooking water.
- Stir the pasta into the sauce, loosening with a splash of cooking water, if needed.
- Finely grate over some Parmesan, then sprinkle over the reserved basil leaves and serve.
Nutrition: 591 kcals, 16.2g fat (2.2g saturated), 17.6g protein, 99.9g carbs, 10g sugar, 0.7g salt, 5.2g fibre.
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Tara Fisher.