Thursday, April 25, 2013

Pasta with Fresh Tomato Sauce


Ingredients:
2 1/4 pounds unrefrigerated ripe tomatoes 
2 chicken breast cut into bite size pieces
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
2 garlic cloves, plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Directions
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
Place chicken in a separate pan and cook thoroughly seasoning with spices, cut into small bite size pieces. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce and chicken. Transfer to 6 shallow bowls, and drizzle with oil.

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