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Cheat’s homemade pappardelle with quick tomato sauce

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.

Nutritional Information (amount per serving)

Calories
411kcal
Carbs
47.4g
Sugar
6.8g
Fat
17.7g
Saturates
3.4g
Protein
12.4g

Serves 2   Approx time: 25   Difficulty: super easy

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
 

Method

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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