“This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water – we’re talking about quick and easy options here. 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. Or, I’ve given you a super-simple method for fresh pasta below, using just flour and water.
- 2 cloves of garlic
- olive oil
- 1 x 400 g tin of good quality plum tomatoes
- optional: extra virgin olive oil
- 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.
Source: Jamie Oliver