When Jon and I were dating, and Jon still had cable tv, I used to get early every Saturday morning and drive to his house just so we could watch Jaime Oliver on the Food Network. Sadly, we only have $5 cable now, so no more food network and no more Jaime Oliver on TV, that means stalking his website for recipes instead! I love how he describes and instructs on how to make things, so I'm leaving the recipe exactly how he posts it (minus the pasta instructions.) Click on the title of the recipe for a link to his website. I serve this pasta sauce with fresh pappardelle pasta.
extra virgin olive oil
2 cloves of garlic, peeled and finely sliced
½–1 fresh red chili, halved, deseeded and finely sliced (I just red pepper flakes instead)
a small bunch of fresh basil, leaves picked
14.5 oz can san marzano whole tomatoes, chopped (with juice)
sea salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve
2 cloves of garlic, peeled and finely sliced
½–1 fresh red chili, halved, deseeded and finely sliced (I just red pepper flakes instead)
a small bunch of fresh basil, leaves picked
14.5 oz can san marzano whole tomatoes, chopped (with juice)
sea salt and freshly ground black pepper
freshly grated Parmesan cheese, to serve
pasta (preferably fresh pappardelle)
serves 2
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 chili and fry until lightly colored. 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.
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.
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 chili and fry until lightly colored. 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.
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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