Hey lovely people! We are going to do a
three-minute tomato sauce that is so delicious, so quick, so easy. So, next time
you get home from work and you feel like you need something, that's like a little
hug, that makes you feel good. Then make a nice little sauce yourself. So, let's just
start this off. Let's do a three-minute tomato sauce, let's put a pan on full
whack, we want to be quick. On the journey that I've been in food, around the world,
I've eaten some incredible things but sometimes when I'm busy, right, sometimes
when I want comfort food I go back to this kinda dish and to make me happy is
this. Your humble chili. So, chili everyone gets scared off because it's hot. The
heats not really in the red fruit, right, it's in the little white part here and
the seeds. So, if we remove this, then we can take away that aggressively and we
can amplify fruitiness. So, best friends garlic, two cloves finely
slice, garlic's one of those things that just brings flavor together. We're going
to go in a pan with a nice little log of oil. I'm going to go in with the garlic.
We'll do the same with the chili. I'm gonna use basil.
So, first up, I'll take the leaves off but these stalks don't throw these stalks
away. Get them sliced up so we put the chopped up stalks into this dish, you'll
get flavour, the stalks tend to have that kind of slightly green house flavour
which I love. So, that goes in then I'm gonna go in with some tomatoes. Now,
tomato sauces, when you're getting your tomatoes, if you want the best quality,
the A grade tomatoes go whole, right. The B grade you're going to passata
and to chop. With clean hands put the tomatoes into your hand and then just
rub it and break it. You don't need a blender, you don't need a sieve, use your
hand, right. So, crush it up. Also, I'll clean out this tin with just a little
swig of water. So, that pasta sauce is pretty much done. Now, as that comes to
the boil, I've got a little cheat, a little hack for you. Here is everyday
fresh lasagna sheets from the supermarkets. It's fresh pasta, of course,
you can use any pasta that you want. But, we can take something that's available
and cut it different ways to give you something that really makes you feel
that you've put a bit of love into it. If I go really fine, like this, we can do
tagliolini. If we go slightly fatter you got tagliatelle, if you go even further
on that too, that's pappardele. But, I'm just gonna, I'm
just gonna cut it badly you like a complete idiot, right, and then into our
seasoned water. We'll go in with our pasta. So, we're going to have a really
humble nice dish. We could absolutely pimp up the flavour and the nutrition. If
we like went to our freezer, as for any good person on planet Earth, right. I've
got some frozen peas, 80 grams as a portion, that's one of your five fruit
and vegetable day. You got your tomatoes in there as well. Delicious. You know
we're making quick food but we're adapting, we're ducking, we're diving. So,
there could be a little bit of flake tinned tuna in there. There could be olives
in there. Look at that, I want to seize it, to taste. This is ready. Here we go. This
is an important moment. Here, guys see how that's draining the water. Most people,
certainly in Britain, will drain stuff in the colander and it will sit there and
it will steam and that pasta will go like craggy. So, actually one of the gifts
of pasta is the water, the starchy water. So, in we go without badly cut pasta and
then feed it just a little bit of that water. Will have a nice little toss up.
I'll cook it for the last 30 seconds in the sauce and of course it sucks up the
sauce. So, it all becomes like a beautiful thing. Now one of my favourite cheese's to
have, of course with a pasta like this, is a parmesan.
Well then put it onto a nice platter. Those little peas, beautiful. Now, we can
have a smaller bag of leaves on top. Kiss of nice extra virgin olive oil and a
little tweak. Take your humble feta and go for long strokes because there's all
about that kind of slightly tangy cheese. That is a very simple beautiful
beautiful basic tomato sauce, that is so exciting and delicious. But this recipe
is dedicated to the one and only Davina McCall, who I am working with today. I'm
coming with forks, I've bought forks, I've been very desperate to try this, it looks amazing.
Now, are you pleased. I am pleased. Simple but tasty. That is so lovely, few peas in there,
I love the feta, yeah, and really exciting to see how this works as well. Yeah, we've
been mostly making shirt a bit tomatoey. Yeah, so, we're doing
a documentary to celebrate your 20 years of The Naked Chef. We've had an amazing
time and it's been lovely getting to know you and seeing how you work. So, I've
been such an enormous fan for so long. So, you've got to watch the show. It'd be out
very very soon. So, watch out for it what's gonna happen in the next 20 years.
Yeah, okay if you want to do anything with this recipe, if you've got ideas of
other things you can put in it, put it in the comments box below. What do you do to
pimp up your basic tomato sauce and make it delicious? Lots of love from me and Davina.
