Savoury roasted tomatoes and creamy pasta, a perfect match for a satisfying dinner. Indulge in the rich and comforting flavours of roasted tomatoes and cream sauce…
recipe
Tomatoes 6 medium (400g)
Olive oil 6 tbs
Thai red chillies 3
Garlic cloves 7-8
Salt to taste
Black pepper (crushed) to taste
Olive oil 5 tbs
Cream (room temperature) 1 cup
Tomato paste 2 tbs
Chicken stock 1 ½ cup
Chicken (julienne cut) 350g
Garlic powder ½ tsp
Paprika powder 2 tsp
Black pepper powder ½ tsp
Lemon juice ½ tbs
Onion (chopped) 1 medium
Dried oregano ½ tsp
Dried basil ½ tsp
Fresh parsley (chopped)
Penne pasta 300-400g (boiled with salt)
* Cut tomatoes in half and place them on a baking tray.
* Drizzle olive oil and flip the side of tomatoes.
* Add Thai red chillies (remove stem), garlic, salt, black pepper crushed and drizzle olive oil.
* Bake in preheated oven at 190C for 30 minutes.
* Takeout from the oven and let it cool completely.
* In a blender jug, add roasted tomatoes, cream, tomato paste and chicken stock, blend well and set aside.
* In a wok, add olive oil, chicken and mix well until it changes colour.
* Add garlic powder, paprika powder, salt, black pepper powder, lemon juice, mix well and cook on medium flame for 4-5 minutes and reserve for later use.
* In the same wok, add olive oil, onion and fry until light golden.
* Add blended paste, mix well and cook on medium flame for 2-3 minutes.
* Add black pepper (crushed), paprika powder, salt, dried oregano, dried basil, fresh parsley and mix well.
* Add boiled penne pasta, cooked chicken and give it a good mix.
* Garnish with fresh parsley and serve!
Courtesy: Food Fusion Recipe by: Seema Hanif
