Passport & Plate - Mums Modified Pasta and Chicken
Philippines | Monday, February 3, 2014 | 5 photos
Ingredients
2 kg tomato vine ends removed quartered
4 Tbsp tomato paste
2 pcs Garlic peeled
1/2 - 2/3 cup extra virgin olive oil
1 tsp salt
1 tsp pepper
1 pcs dried birds eye chili
2 tbsp brown sugar
1 cup fresh basil leaves
chicken
500g / 4 pcs med chicken breast with skin
10g salt
10g pepper
5g cayenne pepper
5g spanish paprika
1tbsp olive oil
pasta
400g dried or fresh pasta of choice cooked to package and drained
parmessan cheese to taste
How to prepare this recipesauce
1 On High, heat up a deep heavy based pot add oil.
2 throw in garlic brown until caramelized. throw in tomato, tomato paste salt pepper brown sugar chili.saute.
3 bring to a high boil then let it simmer until tomatoes are cooked through.roughly 15-20 mins
4 using a wooden spoon/ potato masher, roughly mash up the mixture. if its too watery boil away some of the liquid, if thick add a bit of water.
5. add 2/3 of the basil and adjust season to taste.set aside
chicken
1 wash and pat dry chicken fillet and lay side to side,season evenly. let it marinate for 10 mins
2 on high heat, with a hot heavy bottomed skillet/grilling pan add oil just enough to coat pan.
3 lay chicken breast skin side down first and grill until golden brown and crispy roughly 4-6 min each side turn once.let rest and set aside.
* pasta
cooked to package specification, drained and cooled.
to plate
1 on a pan heat heat up 2 cups of sauce , add remaing basil simmer until basil wilts add pasta and stir season to taste.
2 slice chicken into managable sizes and place on top of the pasta top with parmessan cheese and fresh basil.
The story behind this recipethis pretty much started my path towards learning how to cook, everything that my mum taught me here was the foundations that i used to learning other recipe and the taste would always bring me back to that time. I used to remember the times she actually used ketchup if tomato prices are too high.
