Enjoy this lovely spicy tomato and chicken thighs pasta outside. Easily use artichoke instead of chicken for a vegetarian version. Ready in half an hour.
View the original recipe via:
https://ohmydish.com/recipe/spicy-tomato-and-chicken-thighs-pasta
PEEL and chop the onion and garlic cloves. Also chop the red chili pepper, with or without seeds depending on how spicy you like your pasta sauce. It doesn't really matter how neat you cut them, it's going to be pureed 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.
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 puree them 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 this pasta with a lovely green salad!
