@@stocktonnash Well, technically I'd be done if I wanted Aglio, Olio & Peperoncino. (For a super quick tomato sauce I just throw some cherry tomatoes into the bowl I cook my pasta in. When the pasta is al dente, I put it with the cooked tomatoes into the Aglio-Olio pan, crush the tomatoes and add fresh basil. Great dish for lazy days.)
So much respect for Jamie Oliver. Not only is he an incredible chef, changed the way many of us cook in our own homes; but he appears to be a really decent person.
When he first appeared on the scene as it were, he seemed to be a cocky dickhead. Thankfully , he has matured like a good wine and is a `must watch` presenter. His recipes never fail and we have loads of his books. Rock on.
Yes, he's really talented - always chooses simple, tasty, healthy dishes, exactly what most of us need. And he's got the skills to communicate the recipes to the audience which leaves people itching to go into the kichen and start cooking! I went to one of his "Fifteen" restaurants in London years ago, the food was delicious and he helped 15 young unemployed people get a career!
I’m thinking just using a spatula and brutalising it after it’s in the pan would yield less messy results. His T shirt was hilarious, nicely pointed out by Davina there! LOL
been watching Jamie since the mid 90's ? just loved his show way back and love your work now, with childrens diet and everything else. Thank you Jamie Oliver - from The States
I am an Italian that lives in Italy and he did a pretty good job, glad he didn't cook the basil, in order to get the full aroma it has to be raw, better yet if ripped with your hands and put on top of the pasta. Cooked basil looses the aroma, same with parsley He made mal tagliati that means badly cut.
@@ozifest123 yes, but since the water is already hot, it doesn't slow down the cook speed like cold water would do. Hence, faster pasta, albeit saving a minuscule amount of time, but saving time nonetheless.
I’m Italian, glad to see a British cook using the right amount of garlic in a sauce. I’ve noticed especially in videos from USA, people using tons of garlic in their sauces. I mean, in the end it’s all about your taste, if you like it then it’ll do. BUT, if you feel there’s something wrong with your sauce and you’re using 3, 4 or I’ve seen even 5 garlics for a receipt for 3 or 4 people, try to use 1 garlic. 1 it’s all you need. If you cut it in 2 or 3 pieces, instead of tiny little pieces like in this video, it’ll be much simple to remove it when it has passed its flavor to the oil.
I cannot thank you enough for this recipe. Though I always make the other version that you made in the other older video. It does not include green peas. Just chilli, fresh tomatoes, garlic, olive oil, fresh basil, pasta (THE!) and of course salt and pepper. It is so easy to make, always a great (not good, but definitely great) tasting dish. It's so good and easy to make, it literally saved my life as i cook almost everyday and I make everything from scratch. I wish there were more simple dishes like this one that are so easy to make which taste as good as this one. Thank you. Actually I can't thank you enough for this dish. It's a life saver and an absolute favorite in our home. Cheers!
This is now my go to recipe for a pasta sauce. It is tasty. I’ve tried mixing in oven roasted courgettes or roasted aubergine and it is delicious. Sometimes I’ll add soft cheese at the end for the last 3 mins and then stir in cheddar cheese for an additional 2 mins. Gorgeous home comfort food. For the pasta I use the dried farfalle or penne or mix both together.
Yep must agree on this one. So easy to knock up. Gawd.. 20 Years. Well heres to another 20 Jamie. One of the many Brits who you've inspired to get creative in the kitchen.
I add garlic, onions sliced thinly and mushrooms and chili flakes. I cooked them until golden and then added the tomatoes and some red wine, checked for taste (add salt pepper and dried basil). I then used a hand blender and blended it until smooth and then added my pasta. The taste was so delicious
Use fresh basil always! Dried one has lost nearly all of his flavourl. I have 4 Basil plants so ican swith when its up. I will never have to buy basil again for at least the next 3 years
Jamie, I loved this episode just as I have since the first, congratulations on your twenty years of success! When I was a budding chef myself I remember when you first hit the scene - back when chefs were just starting to acheive public appreciation. There was a stereotype that the English couldn't cook! You really blew that rumor out of the water. I was raised by Italians and always thought that I was also Italian, at least by 40% if you split it down the middle. I did the DNA thing and found out it doesn't work that way and I am actually 55% English and only 7% (!!) Italian. It could help to explain my love of all things British. I love seeing new, enticing ways of working with pasta instead of the same old traditional dishes and I love what you've done in this video as well. You can still teach me something after all these years! Just one tiny, little thing... I'm having trouble with the peas. I know it's a British thing but Jamie, you just can't put peas into everything! J/K Congrats on everything, here's to the next 20!
I pimped up a jar of sauce yesterday! Put red onion and pepper in, and I also added 1/2tsp of chilli powder, ground cumin, paprika and cinnamon to the veg and fried for a couple minutes before putting the sauce in. Really easy and made it so much better 😋
Thank you for your book VEG at last I can cook meals that my family will eat that don't have meat. It has always been two meal preps in our house as I don't at meat but the rest of my family does...Ive been waiting for a book like this for a long time. Again many thanks.
I have been watching you cook for, well as long as I can recall. All the way back to Naked Chef. Cooking with Gennaro, traveling all over. I recall a show you did trying to show kids how unhealthy chicken nuggets were and they still wanted to eat them and you just laughed. And now you have embraced youtube as well. Not to many people have put in the time and passion into sharing their ideas about food like you have. Please keep sharing, keep showing us your herb gardens, taking us on trips through your creative mind and around the world with fun ideas. Food is universal and i appreciate the journey that you have shared with everyone around the world. Look forward to seeing your next idea.
I made this pasta and was surprised how clean & delicious it tastes. Perfect recipe for my son who is working in the front line. He can improvise by adding different protein each time. Thank you jamie.
Thank you Jamie for inspiring us to cook healthy meals at home, be it as simple as this tomato pasta to good ol roasts! And I can't thank you enough for all the "use whatever you have" ideas and recipes during the first wave of pandemic. Definitely saved my family from starvation!!! To another good 20 years and more!!!! 🎉 🎉 🎉 🎉 🎉
Jamie is my favourite TV chef alive today, second only to the late great Keith Floyd. There's no pretence here, no flannel, just down right excellent wholesome cookery with easy-to-follow recipes that allow the quality of the ingredients to speak for themselves. Shared, like good food should be! 😋👍
Love this recipe, my family comes from Naples Italy and they made this pasta sauce often. I love the little peas they add a sweetness to the sauce. I’m so glad you didn’t add onion like most of the recipes I’ve seen. Bravo Jamie 👍😉🇮🇹
Always love your way with food and people. Your enjoyment is truly infectious. Grateful for the last 20 years of your sharing with the world and blessings for the next 20! I like to do the same tomato sauce but add a little bit of diced, naturally smoked bacon, some fennel seeds and dried rosemary and thyme before adding the tomatoes.
Thank you Jamie for all your recipes and TV shows.... I must have watched them all at least once and twice..... thank you for the last 20 years and I hope to be cooking your recipes in the next 20yrs.... wish you would come to NZ.... you could come and do a cooking display in my kitchen 😋😋😋😋
I make a similar pasta however I put poultry seasoning and a can of tuna with the water and I use fussili (corkscrew) pasta and I call my dish "SCREWED UP TUNA" but, I don't add cheese for those who want to eat it plain. I once made it and my brother in law's family came over and I just made a huge pot and it was all gone by the end of the evening. I make it different all the time. For the tomato sauce, I use tomato paste and I have a tip how to get everything out of a can of tomato paste. Just open both sides of the can and push through the contents into your skillet. You'll get every drop this way. Your pasta version as you showed in this video is delicious as well. However I'd use more pasta and more sauce cause, you'll never know who would drop in and starved.
When my mum makes homemade natural tomato sauce, she adds some red peppers to make it more tasty and get crimsom colour. She also adds some pieces of carrot, onion, garlic, olive oil and onion. It is almost a hot "gazpacho"!!! Greetings from Spain!!!
I went very responsibly vegan 2 yrs ago and had no desire for fake meat etc. but the one thing I admit I miss is pasta; the chickpea flour version totally fools me, unlike whole wheat. And then parmesan, feta -- nutritional yeast guys does NOT taste the same but the irony of it all is that 90% of Italians are lactose intolerant! I was in Sicily recently in Agrigento and they actually don't use grated cheese but finely ground and oven toasted herbed bread crumbs and often roma tomatoes from the garden and it's brilliant. 3 minute pasta sauce; just don't forget the garlic! It's all good. Looking forward to veg cookbook Jaimie, you deserve great praise for being a health warrior when it comes to children all over the world.
I live in Italy, this pasta is really very tasty and it's easy and quick to cook, but we're cooking the sauce not with your hands but with a spoon)) Watching fun while Jamie cooks. Bravo!! ) Vivo in Italia, questa pasta è davvero molto gustosa ed è facile e veloce da cucinare, ma stiamo cucinando la salsa non con le mani ma con un cucchiaio)) Guardando divertimento mentre Jamie cucina. Bravo!
I put hand-torn spinach leaves instead of peas inside and let it simmer for a little longer and it turned out quite nice. Just a thought if anyone else doesnt like peas like me
@@gemmam5775 wash it, tear the leaves into smaller pieces and add to the simmering sauce about 3 minutes before you kill the heat. You dont even need to be precise really...
I don't really like everyday cooking so I really love quick, tasty, nutritious recipes. I'd add some shrimp to the pot or chicken breast cut in thin strips or even mushrooms because I like a little meaty goodness in there as well. Love you Jamie.
Jamie Oliver! I am your biggest fan. I absolutely love everything you cook and how you cook it. This looks so delicious I never thought of using those sheets from the grocery store is pasta and they look so delicious. Easy peasy and so healthy and delicious.
Jamie congratulations on your 20 years!! I’ve been a fan since I was 17. Love your show and you’ve inspired me to make some really great meals. Wish you much success and health. Much love from NYC❤️💕
@Cubicle5 The Europeans never had chips without potatoes from the Americas. The Austrian Schnitzel originates from Italy. Farming originates from the Middle-East. Italian Coffee is from Arabia. English tea is from China, and so on and so on.
Perfect Jaime, we use fresh tomatoes, quartered cherry in the summer and start with 6 cloves of garlic for our mediterranean tastes❤ love your energy and your food sybiosis
love your style of italian cooking so authentic you remind me of the way my dad was in the kitchen growing up both my parents cooked, but my dads tomato sauce and meatballs were sweater than moms maybe because his hands were bigger and they were the measuring tools i use my palm to measure my ingredients like they did for my pepper i use sizes of coins for example here in canada we have a tooney and thats about the size of the amount of pepper i put in my sauce we sicilians also use a pinch of baking soda if the tomatoes are too acidic and a small amount of sugar i also use a food mill to crush my tomatoes since i like a smooth sauce, my son prefers it chunky so if he is over ill use your method with the hands
Im a 13 year old boy from Australia and if anyone is watching this 9 months from now im stuck in my house i couldnt even cook so i searched up how to make pasta but i did some really random things and Accidently put cury powder in sauce with smoked paprika
Sometimes I put olive oil, two cloves of garlic and chili in a pan before even knowing what I'll be cooking. Never fails.
pedterson but that takes 3 minutes.
@@stocktonnash Well, technically I'd be done if I wanted Aglio, Olio & Peperoncino. (For a super quick tomato sauce I just throw some cherry tomatoes into the bowl I cook my pasta in. When the pasta is al dente, I put it with the cooked tomatoes into the Aglio-Olio pan, crush the tomatoes and add fresh basil. Great dish for lazy days.)
Tried your little trick. Worst cereal bowl ever.
@@CPUtech101 Did you use some of the water you cooked your cereal in with the sauce? If not, there is your new trick ... :-)
@Disha Basu Of course cereal needs to be cooked if served with a sauce, 'aldente preferably.
So much respect for Jamie Oliver. Not only is he an incredible chef, changed the way many of us cook in our own homes; but he appears to be a really decent person.
if someone seems cool on curated tv moments why think otherwise
A humble person. Respectful.
When he first appeared on the scene as it were, he seemed to be a cocky dickhead. Thankfully , he has matured like a good wine and is a `must watch` presenter. His recipes never fail and we have loads of his books. Rock on.
Yes, he's really talented - always chooses simple, tasty, healthy dishes, exactly what most of us need. And he's got the skills to communicate the recipes to the audience which leaves people itching to go into the kichen and start cooking!
I went to one of his "Fifteen" restaurants in London years ago, the food was delicious and he helped 15 young unemployed people get a career!
Npc
The way he cut the pasta was the most Jamie Oliver thing I've ever seen.
What would gordon say i wonder
All he needed was a drizzle of olive oil AND a squeeze of lemon for "LOOK AT THIS GUYS" perfection.
@@giantkiwi2.052 Gordon is an asshole
Gordon would make scrambled eggs
@ Gordon uses botox? have you seen the man's forehead, it looks like a nutsack.
The “badly cut” pasta is called “maltagliati in Italy, which actually means “badly cut”
O en España mal cortado jaja
Beautiful piece of information!
wait so what are the strips of pasta that names changes whenever they get bigger called
Milo May I don’t get what you mean, please explain so I can answer.
@@MiloMay I got you! The way they are called depends on the width.
*jamie squeezes tomato*
Tomato: yes i go in pan
*me squeezing the tomato as instructed by jamie*
98% of the tomato: lol the wall looks tasty
Haha, maybe try squeeze it while it's still in the tin
Maybe do it a bit more gentle? Idk
😂😂
Maybe the tomato has heataphobia? 😂
I’m thinking just using a spatula and brutalising it after it’s in the pan would yield less messy results. His T shirt was hilarious, nicely pointed out by Davina there! LOL
been watching Jamie since the mid 90's ? just loved his show way back and love your work now, with childrens diet and everything else. Thank you Jamie Oliver - from The States
I watched this in ×2 speed so i can cook it in 1.5 minutes
Yassine Green big brain
😑
someone is about to get wooooshed
Yep. It's big brain time.
This is what I call 200 iq
I am an Italian that lives in Italy and he did a pretty good job, glad he didn't cook the basil, in order to get the full aroma it has to be raw, better yet if ripped with your hands and put on top of the pasta. Cooked basil looses the aroma, same with parsley He made mal tagliati that means badly cut.
where do you come from Italy?
You’re not italian stop lying
He put peas in is that oki in Italy?
@@ElMakz ofcourse
@@VincentK.McMahon yOu'Re nOt iTaLiAn sTop lYinG
Gennaro screamed "thatsa my boy!" when he put that pasta water into the dish.
My my my!
Pointless when using fresh pasta, the water doesn't really get starchy.
@@darryl3394 why am I cooking so good!!
@@ozifest123 yes, but since the water is already hot, it doesn't slow down the cook speed like cold water would do. Hence, faster pasta, albeit saving a minuscule amount of time, but saving time nonetheless.
Hahaha
I’m Italian, glad to see a British cook using the right amount of garlic in a sauce. I’ve noticed especially in videos from USA, people using tons of garlic in their sauces. I mean, in the end it’s all about your taste, if you like it then it’ll do. BUT, if you feel there’s something wrong with your sauce and you’re using 3, 4 or I’ve seen even 5 garlics for a receipt for 3 or 4 people, try to use 1 garlic. 1 it’s all you need. If you cut it in 2 or 3 pieces, instead of tiny little pieces like in this video, it’ll be much simple to remove it when it has passed its flavor to the oil.
I cannot thank you enough for this recipe. Though I always make the other version that you made in the other older video. It does not include green peas. Just chilli, fresh tomatoes, garlic, olive oil, fresh basil, pasta (THE!) and of course salt and pepper. It is so easy to make, always a great (not good, but definitely great) tasting dish. It's so good and easy to make, it literally saved my life as i cook almost everyday and I make everything from scratch. I wish there were more simple dishes like this one that are so easy to make which taste as good as this one. Thank you. Actually I can't thank you enough for this dish. It's a life saver and an absolute favorite in our home. Cheers!
This is now my go to recipe for a pasta sauce. It is tasty. I’ve tried mixing in oven roasted courgettes or roasted aubergine and it is delicious. Sometimes I’ll add soft cheese at the end for the last 3 mins and then stir in cheddar cheese for an additional 2 mins. Gorgeous home comfort food. For the pasta I use the dried farfalle or penne or mix both together.
Love, love, love. I am a Business Professor and the semester starts next week. The more simple, delicious meals the better!!!
I truly admired Jamie Oliver's culinary ideas. Quick, simple, creative, and gutsy flavors. Thank you!
AHH so you no longer admire them? 😂
In this case you could ask any women. She makes it every day for the kids
Wow 20yrs congratulations Jamie ...
I have enjoyed watching you over the years ...
Smile Dwayne
Jamie ~ thank you for 20 years of keeping it fresh, simple yet always inspiring! I replace the peas with Italian black pitted olives. 🇿🇦🌻🌈💛
Yep must agree on this one. So easy to knock up. Gawd.. 20 Years. Well heres to another 20 Jamie.
One of the many Brits who you've inspired to get creative in the kitchen.
Jamie Oliver makes cooking fun. I adore him so much.
I'm away from home 13 hours a day and am always on the hunt for quick dinner ideas. This one is epic. Thank you, Jamie.
I add garlic, onions sliced thinly and mushrooms and chili flakes. I cooked them until golden and then added the tomatoes and some red wine, checked for taste (add salt pepper and dried basil). I then used a hand blender and blended it until smooth and then added my pasta. The taste was so delicious
Sounds amazing
Use fresh basil always! Dried one has lost nearly all of his flavourl. I have 4 Basil plants so ican swith when its up. I will never have to buy basil again for at least the next 3 years
I made this dish when I was pregnant in a cold, depressing, boring day.
I really felt the hug !
Jamie, I loved this episode just as I have since the first, congratulations on your twenty years of success! When I was a budding chef myself I remember when you first hit the scene - back when chefs were just starting to acheive public appreciation. There was a stereotype that the English couldn't cook! You really blew that rumor out of the water.
I was raised by Italians and always thought that I was also Italian, at least by 40% if you split it down the middle. I did the DNA thing and found out it doesn't work that way and I am actually 55% English and only 7% (!!) Italian. It could help to explain my love of all things British. I love seeing new, enticing ways of working with pasta instead of the same old traditional dishes and I love what you've done in this video as well. You can still teach me something after all these years! Just one tiny, little thing...
I'm having trouble with the peas. I know it's a British thing but Jamie, you just can't put peas into everything! J/K Congrats on everything, here's to the next 20!
Peas. Oh yes you can.😂😂😂
You’re the only that’s actually makes me feel I can do it. And the only one I’ve ever followed cooking in real life
If you like Asian food, checkout Yeung Man Cooking. He is inspirational also and makes cooking easy like lovely Jamie does.
this has been a budget, work week staple for years in my house: pro tip: fresh pasta cooks in 2-3 mins. just add to the sauce and cover.
I used to hate cooking.
Now I love it thanks to Jamie Oliver.
I pimped up a jar of sauce yesterday! Put red onion and pepper in, and I also added 1/2tsp of chilli powder, ground cumin, paprika and cinnamon to the veg and fried for a couple minutes before putting the sauce in. Really easy and made it so much better 😋
Looking forward to your next 20 years, mate! All the best to the legend of comfort food, his lovely family and crew!
Thank you for your book VEG at last I can cook meals that my family will eat that don't have meat. It has always been two meal preps in our house as I don't at meat but the rest of my family does...Ive been waiting for a book like this for a long time. Again many thanks.
Super quick tomato pasta
**takes me 1 hour to prepare ingredients**
Practice makes perfect!
yes
Oh I thought this was just me! 😮😂
@Tuff Gong 😂😂😂 love you too! 😘
That aint no 3 minute sauce
I have been watching you cook for, well as long as I can recall. All the way back to Naked Chef. Cooking with Gennaro, traveling all over. I recall a show you did trying to show kids how unhealthy chicken nuggets were and they still wanted to eat them and you just laughed. And now you have embraced youtube as well. Not to many people have put in the time and passion into sharing their ideas about food like you have. Please keep sharing, keep showing us your herb gardens, taking us on trips through your creative mind and around the world with fun ideas. Food is universal and i appreciate the journey that you have shared with everyone around the world. Look forward to seeing your next idea.
3:21 towel before tossing tomatosauce: white. Towel after tossing tomatosauce: white. Next level tossing right there 💪😊
Look at his white shirt afterwards 😂😛
if you just look, not even closely, its getting all dirty.
Just love the way this guy cooks. With all his heart.
I add cook a couple of anchovies into the tomato sauce to add richness, and finish with grated lemon zest and capers.
I made this pasta and was surprised how clean & delicious it tastes. Perfect recipe for my son who is working in the front line. He can improvise by adding different protein each time. Thank you jamie.
I feel like I need comfort food and a hug from Jamie
I love your enthusiasm Jamie. You've never lost it 😄👍🏻
I was watching younger you on tv earlier, so I decided to come home and watch this.
This looks amazing.
Happy 20 years Mr O.
Love Jamie how he makes cooking fun, easy and healthy! Such a sweetheart!
“I'm going to cut it like an idiot”
😂
ahahahahahaa
I am watching this at midnight & laughing out loud when that line comes up
The kitchen utensils and kitchen atmosphere are so natural. I like it. You look comfortable. :)
When he cut the pasta like that it made my day
Thank you Jamie for inspiring us to cook healthy meals at home, be it as simple as this tomato pasta to good ol roasts! And I can't thank you enough for all the "use whatever you have" ideas and recipes during the first wave of pandemic. Definitely saved my family from starvation!!! To another good 20 years and more!!!! 🎉 🎉 🎉 🎉 🎉
I feel he and nigella are cooking as if they are playing piano. Their passion to food and cooking is incredible
Jamie is my favourite TV chef alive today, second only to the late great Keith Floyd. There's no pretence here, no flannel, just down right excellent wholesome cookery with easy-to-follow recipes that allow the quality of the ingredients to speak for themselves. Shared, like good food should be! 😋👍
Love this recipe, my family comes from Naples Italy and they made this pasta sauce often. I love the little peas they add a sweetness to the sauce. I’m so glad you didn’t add onion like most of the recipes I’ve seen. Bravo Jamie 👍😉🇮🇹
Always love your way with food and people. Your enjoyment is truly infectious. Grateful for the last 20 years of your sharing with the world and blessings for the next 20! I like to do the same tomato sauce but add a little bit of diced, naturally smoked bacon, some fennel seeds and dried rosemary and thyme before adding the tomatoes.
Jamie is my " go to chef" when I'm looking for a recipe for anything .Easy to follow instructions- easy on the pocket too.Thankyou
Except for asian fried rice and anything non whites related
Wow I've been watching jamie since he had his own show.
Like back then i was 14 years now I'm 20.
He's still so energetic.
we had to watch this for school 😃🖐
I LOVED Naked Chef. It was one of my go to Food Network shows when I was younger. Along with Unwrapped, Good Eats, Iron Chef and then 30 Minute meals.
Totally right.
jamie u are a ball of such energy i love how passionate you are about food love ur videos a massive hello from New Zealand
Thank you Jamie for all your recipes and TV shows.... I must have watched them all at least once and twice..... thank you for the last 20 years and I hope to be cooking your recipes in the next 20yrs.... wish you would come to NZ.... you could come and do a cooking display in my kitchen 😋😋😋😋
I just love how hands on Jamie Oliver is, ultimate favorite chef
I'm forever fan of Jamie's work! Greetings from Guatemala 😁
Super tasty, easy and delicious
And healthy!!!!!!!!!!!!!!!!! so good
Jamie, 20th years, Naked chef, my god!!! You are better every year!
I dissolve 1-2 anchovy filets in my olive oil before I add any ingredients for huge flavor boost.
anchovies are the culinary secret weapon that make me look a lot better than I am in the kitchen
JM same here 😁
Allergic to fish :(
Matty900365 😢
MUCH thanks for the extra tip
Jamie für mich sind sie der beste Koch auf der Welt.
Been your fan since the '90's! Fresh oregano and parsley from the garden...although here in the southern US, parsley is gone.
I make a similar pasta however I put poultry seasoning and a can of tuna with the water and I use fussili (corkscrew) pasta and I call my dish "SCREWED UP TUNA" but, I don't add cheese for those who want to eat it plain. I once made it and my brother in law's family came over and I just made a huge pot and it was all gone by the end of the evening. I make it different all the time. For the tomato sauce, I use tomato paste and I have a tip how to get everything out of a can of tomato paste. Just open both sides of the can and push through the contents into your skillet. You'll get every drop this way. Your pasta version as you showed in this video is delicious as well. However I'd use more pasta and more sauce cause, you'll never know who would drop in and starved.
He made something so simple look so amazing 😍
When my mum makes homemade natural tomato sauce, she adds some red peppers to make it more tasty and get crimsom colour. She also adds some pieces of carrot, onion, garlic, olive oil and onion. It is almost a hot "gazpacho"!!! Greetings from Spain!!!
2:10 laughed more than I should’ve at this
I went very responsibly vegan 2 yrs ago and had no desire for fake meat etc. but the one thing I admit I miss is pasta; the chickpea flour version totally fools me, unlike whole wheat. And then parmesan, feta -- nutritional yeast guys does NOT taste the same but the irony of it all is that 90% of Italians are lactose intolerant! I was in Sicily recently in Agrigento and they actually don't use grated cheese but finely ground and oven toasted herbed bread crumbs and often roma tomatoes from the garden and it's brilliant. 3 minute pasta sauce; just don't forget the garlic! It's all good. Looking forward to veg cookbook Jaimie, you deserve great praise for being a health warrior when it comes to children all over the world.
After all these years and all the wanna-Be celebrity chefs, Jamie remains the best chef ever!!
I agree 😁
So true... he's the only chef who actually understands NORMAL people!
I live in Italy, this pasta is really very tasty and it's easy and quick to cook, but we're cooking the sauce not with your hands but with a spoon)) Watching fun while Jamie cooks. Bravo!! )
Vivo in Italia, questa pasta è davvero molto gustosa ed è facile e veloce da cucinare, ma stiamo cucinando la salsa non con le mani ma con un cucchiaio)) Guardando divertimento mentre Jamie cucina. Bravo!
Italians in Italy: I feel an untraditional pastaness in the force
Por fin lo tenemos con traducción en español. Me gusta seguirlo en el programa de T V.,
Another healthy veggie idea: a handful of fresh spinach
I put hand-torn spinach leaves instead of peas inside and let it simmer for a little longer and it turned out quite nice.
Just a thought if anyone else doesnt like peas like me
How do i incorporate the spinach exactly? I just started cooking during covid 😅
@@gemmam5775 Spinach cooks very easily, just add it in before you add cheese.
@@gemmam5775 wash it, tear the leaves into smaller pieces and add to the simmering sauce about 3 minutes before you kill the heat. You dont even need to be precise really...
@@bahenbihen thanks so much! Just bought my spinach today!! Thank you!!
I don't really like everyday cooking so I really love quick, tasty, nutritious recipes. I'd add some shrimp to the pot or chicken breast cut in thin strips or even mushrooms because I like a little meaty goodness in there as well. Love you Jamie.
Love watching you Jamie ! Keep up the fast speedy cooking , LOVE it !!! you make everyone WANT to cook like you !
During corona days, Jamie’s recipes are my saviour 😊👍
It looks really delicious. I want to try it too.
it's not that difficult; go, try it ;)
Jamie is the kitchen king
I made this today! I never cook and needed Jamie for inspiration! Good way to start the year!
Absolutely easy, quick and tasty 💯
Jamie Oliver! I am your biggest fan. I absolutely love everything you cook and how you cook it. This looks so delicious I never thought of using those sheets from the grocery store is pasta and they look so delicious. Easy peasy and so healthy and delicious.
I am from India & i love your most of recipes just because it's veg friendly which i can try.😊
Jamie congratulations on your 20 years!! I’ve been a fan since I was 17. Love your show and you’ve inspired me to make some really great meals. Wish you much success and health. Much love from NYC❤️💕
Absolutely👍
Oh wow! Monday night's dinner..
I can feel the Italians are going crazy after watching this haha
James Tu they go crazy at everything and always mention how theyre italian cos ancestry said theyre 10% italian
They can go suck a lemon.
I am Italian and trust me I have eaten far worse pasta dishes than that. This is quick and easy and has his purpose
@Cubicle5 excuse me... they were standing right next to the person who invented it and patented the product
@Cubicle5 The Europeans never had chips without potatoes from the Americas. The Austrian Schnitzel originates from Italy. Farming originates from the Middle-East. Italian Coffee is from Arabia. English tea is from China, and so on and so on.
the cutting of the lasagna sheets is such a simple idea! so obvious once one knows it but genius!
I like how his videos are quick and to the point....nobody ha time these days to watch a 10-20 min video on how to cook a dish....
Perfect Jaime, we use fresh tomatoes, quartered cherry in the summer and start with 6 cloves of garlic for our mediterranean tastes❤ love your energy and your food sybiosis
3 minutes is what takes me to chop one garlic clove 😅
honestly best pasta dish i’ve ever afe
Jamie always inspiring
Как приятно смотреть такие рецепты. Спасибо 😊
Love ya Jamie watched the doc yesterday and it was everything I expected from a proper family man.
I super appreciate this man. 🥺
I made this was so simple so quick to make and delicious from someone who can't cook I am making this regularly thank you Jamie
I just made mine. Without cheese, and I changed a few things but kept the same ingredients. It's delicious!
His hair is always on point ! Would love to know his styling routine ?
Thank you Jamie! I’m a big fan of your work over the years. Cheers!
Why did I watch this late at night? Now I'm hungry. But thanks for the recipe Oliver. Cheers
Well if you have 3 minutes your hunger will go away!
For Oliver it takes three minutes. For me it takes a lot longer.
love your style of italian cooking so authentic you remind me of the way my dad was in the kitchen growing up both my parents cooked, but my dads tomato sauce and meatballs were sweater than moms maybe because his hands were bigger and they were the measuring tools i use my palm to measure my ingredients like they did for my pepper i use sizes of coins for example here in canada we have a tooney and thats about the size of the amount of pepper i put in my sauce we sicilians also use a pinch of baking soda if the tomatoes are too acidic and a small amount of sugar i also use a food mill to crush my tomatoes since i like a smooth sauce, my son prefers it chunky so if he is over ill use your method with the hands
Im a 13 year old boy from Australia and if anyone is watching this 9 months from now im stuck in my house i couldnt even cook so i searched up how to make pasta but i did some really random things and Accidently put cury powder in sauce with smoked paprika
you are the best chef in the whole world!!!!!
1:32 when someone broke your heart 😢
Why you gotta get deep I had to rewind it to just feel sad o
Long time fan since the skateboard days! You always impress mate! Love your work :) From OZ.
I grew up on this every Sunday and Wednesday.