The Key To A Flavorful Tomato Sauce

For an easy but tasty lunch last Sunday, I just quickly whipped together Linguine with a fragrant tomato sauce. The key to a flavorful sauce are slightly browned garllic and a handful of fresh herbs like basil. Everything else then falls into place.

You basically slightly roast on very low about 4 cloves of minced garlic in a table spoon of good olive oil. Be careful to not burn it! It only may get slightly brown, until it smells nicely. If it burns, start again, seriously.

Then you add a can of diced tomatoes and let it all simmer until the pasta is ready. About 20 minutes.

You finish the dish with a handful of basil, and salt and pepper to taste. If you don't have basil, use rosemary. That's all! Don't forget fresh grated parmigiano.

 Guten Appetit!
-- Elke♥

Gigli with Infused Sun Dried Tomatoes and Chicken

Total: 25 minutes

When they're not marinated in oil, you're supposed to soften sun dried tomatoes for about twenty minutes in hot water. I wanted to do a bit more and added red wine and a bay leaf to the hot water and the result was sensational! The whole recipe is also super easy to follow. Enjoy!

WHAT YOU NEED 

• 1 cup sun dried tomatoes, cut into thin slices
• 1 cup hot water
• 1/2 to 1 cup red wine (the one you'd be drinking to this dish)
• 1 bay leaf
• 1/2 pound organic chicken breast, cut into cubes
• 1 onion, cut into wedges
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• Salt and pepper from the mill to taste
• 1 teaspoon dried oregano
• Freshly grated parmigiano (optional)

  

HOW IT IS DONE 

• Heat up a tea kittle or use your electric water boiler, so that you'll have about 1 cup of hot water. Add 1 cup of thinly cut sun dried tomatoes to that cup of water, together with the 1/2 to 1 cup of red wine. Cover and let rest until needed.
• Put a large pot of water on to boil. Once the water is boiling, add a teaspoon of salt and add the pasta. Follow the instructions of your pasta package. I decided on the Gigli which went so nicely with this dish. Make sure to cook them al dente.
• While the water is getting hot, chop the onion, the garlic and the chicken.
• In a large pan, heat the olive oil, add the chicken, the garlic and the onion.
• Brown nicely, until the chicken is cooked through.

• Add the sun dried tomatoes with all liquid (the wine and the water) and stir. Keep the flame on low.
• Once the pasta is ready, drain it into a colander, and add it directly to the pan with the chicken and the sun dried tomatos. Fold everything nicely.
• Dived onto two plates and serve hot with lots of fresh parmesan.

Guten Appetit!
-- Elke♥