Jamie: Keep Cooking and Carry On
By Jamie Oliver
10 mins
Not Too Tricky
serves 2
About the recipe
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – quick and easy.
Recipe From
Ingredients
2 cloves of garlic
olive oil
1 x 400g tin of good quality plum tomatoes
optional: extra virgin olive oil
Top Tip
These amounts serve 2, but are easy to scale up or down. Remember you want about 75g of dried pasta per person – use whatever shape you’ve got.
Method
- Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden.
- Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked.
- Use tongs to drag the pasta straight into the sauce, letting a little starchy cooking water go with it.
- Toss well over the heat, then serve. I like to finish with a drizzle of extra virgin olive oil.
Add any of the below to the sauce as it cooks:
1. Finely chopped or sliced fresh chilli or a pinch of dried chilli flakes.
2. A few baby capers.
3. A pinch of dried herbs, such as oregano.
4. A few olives, squashed and destoned.
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