Jamie Oliver has often surprised with unconventional cooking practices. If you like it, you will also be enthusiastic about its tomato sauce.
In his cooking video, the British TV chef shows how, with little kitchen equipment and a handful of ingredients, he cooks a delicious, simple and quick tomato sauce that is quickly combined with fresh pasta.
Ideal if you come home exhausted after work and want to do something good for yourself, says Oliver enthusiastically.
You’ll need this for Jamie Oliver’s tomato sauce
ingredients: 1 can of whole tomatoes, olive oil, 2 cloves of garlic, 1 red chilli, two handfuls of frozen peas (about 80 grams), fresh basil, Parmesan in one piece, feta cheese in one piece. Pepper, salt – plus a pack of fresh pasta (lasagne sheets).
kitchen equipment: A large pan for the sauce, a large saucepan for the pasta, chopping board and a sharp kitchen knife, a kitchen grater, water/sink.
Tomato sauce prepared quickly and easily
Jamie Oliver doesn’t start with the sauce in this recipe, water is first salted in the large saucepan and placed on the stove to heat in time for the pasta to reheat.
However: The pan in which the sauce is prepared is already waiting on the stove. In fast working moves and with very special ‘handles’, the British star chef shows how he puts these together in a tasty way.
The first thing to do is chop the chili pepper. Oliver cuts them in half lengthways. He reassures those who fear the spiciness of the red pod: If you remove the white seeds and innards with a knife, the chef says that the fruity spiciness that doesn’t burn too much remains.
The pod is then finely chopped and placed in a pan with hot oil. The Brit can do it in seconds, if you haven’t learned it from scratch it may take longer to cut.
The following applies here: practice makes perfect.
The two cloves of garlic are peeled and cut into fine pieces just as quickly. These also go directly into the pan for a good taste and are steamed at a low temperature.
Jamie Oliver pulls leaves from a large stalk of a basil plant and sets them aside. He holds back the stalks, chops them finely and adds them to the chilli-garlic mixture. This gives the sauce a fresh herbal taste, revealing one of its secrets.
Finally, the tin of tomatoes is placed in the pan – albeit in the Jamie Oliver manner: the firm pieces of tomato are tipped into your (clean!) hands and crushed and crushed with your fingers as best you can without a blender or sieve. Oliver rinses out the tin with some water, which he also adds to the sauce.
For green fresh accents, the English chef, who is particularly committed to healthy eating, adds two handfuls of frozen peas. Let the whole thing simmer a bit, pepper and the sauce base is ready.
Jamie Oliver style pasta
A good sauce also needs suitable pasta. To do this, Jamie Oliver takes a pack of fresh lasagne sheets and demonstrates how neatly they can be cut into thin ribbon noodles – a time-consuming story. His style for this 3-minute dish is different: the slabs are roughly divided into pieces (triangles, cuboids, whatever you like). That’s very quick.
Then Jamie heats the pasta in hot water for about a minute. He drains the noodles over a sieve in the sink, but makes sure to catch some of the cooking water: A very special gift, he says, because it ensures the right consistency of the dish on the plate.
Oliver immediately adds the pasta to the sauce and adds a few tablespoons of pasta water by feel. After briefly mixing, he adds freshly grated parmesan, turns and places the dish in a deep plate.
In the finale, the whole basil leaves end up on the pasta plate, some olive oil and grated feta round off the Italian dish.
The pasta and tomato sauce creation according to Jamie Oliver is ready. The TV chef also has a grateful tester in the studio: his colleague, the British presenter Davina McCall. Her conclusion after the first bite: Thumbs up!
This article first appeared on Chip.de.