Jamie Oliver

Cheat’s homemade pappardelle with quick tomato sauce

A great, simple sauce recipe for your repertoire

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Cheat’s homemade pappardelle with quick tomato sauce

Serves 2
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    411
    21%
  • Fat
    17.7g
    25%
  • Saturates
    3.4g
    17%
  • Protein
    12.4g
    28%
  • Carbs
    47.4g
    18%
  • Sugar
    6.8g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    411
    21%
  • Fat
    17.7g
    25%
  • Saturates
    3.4g
    17%
  • Protein
    12.4g
    28%
  • Carbs
    47.4g
    18%
  • Sugar
    6.8g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • extra virgin olive oil
  • 2 cloves garlic , peeled and finely sliced
  • ½-1 fresh red chilli , halved, deseeded and finely sliced
  • 1 small bunch of fresh basil , leaves picked
  • 400 g good-quality tinned chopped tomatoes
  • sea salt
  • freshly ground black pepper
  • 250 g fresh lasagne sheets
  • Parmesan cheese , freshly grated, to serve
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Method

Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.

Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.

Bring a large pan of salted water to the boil. On a lightly floured work surface, cut 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 until just al dente.

Drain the pasta strips in a colander, reserving a little of the cooking water.

Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.


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