CHICKEN PASTA TOMATO RECIPES RECIPES
CHICKEN PASTA RECIPES - TESCO REAL FOOD
For easy family dinners or speedy lunches, check out our chicken pasta recipes that everyone will love.
Provided by Tesco Real Food
AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Total Time 40 minutes
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
- Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
- Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
- Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
- Cook the pasta according to the packet instructions, drain, then stir through the sauce.
- Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
Nutrition Facts : Calories 510 calories, FatContent 15.6 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 78.9 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.70 g salt, FiberContent 3.4 g fibre
More about "chicken pasta tomato recipes recipes"
CHICKEN PASTA RECIPES - TESCO REAL FOOD
For easy family dinners or speedy lunches, check out our chicken pasta recipes that everyone will love.
From realfood.tesco.com
From realfood.tesco.com
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AUBERGINE PASTA | JAMIE OLIVER VEGETARIAN PASTA RECIPES
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 510 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 510 calories per serving
- Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
- Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
- Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
- Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
- Cook the pasta according to the packet instructions, drain, then stir through the sauce.
- Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
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CHICKEN PASTA RECIPES - TESCO REAL FOOD
For easy family dinners or speedy lunches, check out our chicken pasta recipes that everyone will love.
From realfood.tesco.com
From realfood.tesco.com
See details
CLASSIC TOMATO SPAGHETTI | PASTA RECIPES | JAMIE OLIVER ...
A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving
- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
- Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
- Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
- Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
- Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
- Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
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