After my morning at the shops and my afternoon which consisted of three hours of dusting, cleaning and mopping upstairs and downstairs, all I feel like doing now is NOTHING! So I have made the following and it's currently in the oven cooking, so once we have collected Warren from work all we have to do is reheat and viola - dinner!
Pasta with chicken, feta & spicy tomato sauce (sourced from taste.com.au)
Photography by Mark Roper
Ingredients (serves 4)
- 300g penne pasta
- 100ml olive oil, plus extra to toss
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 2 small red chillies, seeds removed, finely chopped
- 1 tsp harissa paste*
- 750ml bottle tomato passata*
- 3 cups shredded cooked chicken
- 100g feta cheese, diced
- 1 cup kalamata olives, pitted
- 1/2 cup freshly chopped flat-leaf parsley
Method
Cook pasta in boiling, salted water until al dente. Drain and toss in a little oil. Heat oil in a pan over medium heat and cook onion until it starts to soften. Add garlic and chilli, and cook for a further 1 minute. Add harissa and passata, and simmer for 5 minutes. Stir in chicken, feta, olives and parsley, then toss through pasta.
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