- 500 gram chicken thighs (or use artichoke hearts for a vegetarian version)
- 1 onion
- 3 garlic cloves
- 1 red chili pepper
- 600 gram tomatoes (we’ve combined canned and fresh ones)
- 2 tablespoons tomato paste
- small handful of fresh basil + extra for garnish
- olive oil
- pepper and salt to taste
- about 300 gram pasta of your choice (75 gram dried pasta p.p.)
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- immersion blender
- large pan
Preparation — 10 minutes
PEEL and chop the onion and garlic cloves. Also chop the red chili pepper, with or without seeds depending how spicy you like your pasta sauce. It doesn’t really matter how neat you cut them, we’re going to blend the sauce anyway.
If you use fresh tomatoes, remove the hard part where the stem was attached and roughly chop the tomatoes.
If you bought bone-in chicken thighs, remove the bones and skin and chop the chicken into bite-size pieces. FILL a large pan with water and salt and bring to a boil.
Finishing the spicy tomato and chicken thighs pasta — 20 minutes
HEAT olive oil in the large skillet and ADD the chopped onion, garlic and pepper. SAUTE for a few minutes on medium heat until softened a bit. ADD the tomato paste and after about 1 minute, ADD the tomatoes. Bring to a boil and then turn down the heat. Let it simmer about 10 minutes, or until softened and thickened enough.
Meanwhile COOK the pasta in the pan filled with water until al dente, according to the package.
HEAT olive oil in a small saucepan and cook the chicken pieces for about 3 to 4 minutes. Meanwhile use an immersion blender to create a smooth tomato sauce. Also ADD basil leaves and blend it some more. TRANSFER the chicken pieces to the smooth tomato sauce and cook it a few minutes more. Season with pepper and salt.
DRAIN the pasta and serve with the spicy tomato and chicken thighs sauce. Garnish with basil leaves. Enjoy with a lovely green salad!