Cheat's homemade pappardelle with quick tomato sauce

This tomato sauce may be simple, but boy does it taste special – I love the fresh chill kick! It’s so easy to make that you can rustle it up in around the same amount of time as it would take to open a jar and heat it up.

Serves 2
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
Parmesan cheese

 

  1. Peel and finely slice the garlic, deseed and finely slice the chilli and pick the basil leaves.
  2. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the garlic, and chilli, then fry for 1 minute.
  3. 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.
  4. 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.
  5. Taste and season the sauce to perfection with sea salt and black pepper, then keep warm over a very low heat until needed.
  6. Bring a large pan of salted water to the boil.
  7. 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.
  8. Stir the pasta into the sauce, loosening with a splash of cooking water, if needed.
  9. 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.

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