Eat Yourself Healthy
By Jamie Oliver
13 mins
Not Too Tricky
serves 1
About the recipe
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
Ingredients
olive oil
1 clove of garlic
1 fresh red chilli
200g passata
½ x 400g tin of chickpeas
125g fresh lasagne sheets
30g rocket
20g Parmesan cheese
optional: extra virgin olive oil
Method
- Boil the kettle. Put a 28cm frying pan on a medium-high heat with ½ a tablespoon of olive oil. Peel the garlic and finely slice with the chilli, reserving a little chilli for garnish, then add to the pan and fry until lightly golden.
- Tip in the passata, add the chickpeas and half the juice from the tin, and let it bubble for 2 minutes, stirring occasionally, while you slice the lasagne sheets into 2cm strips. Roughly chop most of the rocket, reserving a few leaves.
- Scatter the chopped rocket and the pasta into the pan, then pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly. Turn the heat off and season to perfection.
- Scatter over the reserved rocket and chilli, finely grate over the Parmesan and finish with a kiss of extra virgin olive oil, if you like.
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