Christmas Chilli Tomato And Chicken Pasta Dcheif

Christmas Chilli Tomato And Chicken Pasta

A quick Mediterranean-style pasta dish that's made with chilli, tomato and Chicken perfect for an easy, healthy dinner.

Prepare In: 20 minutes 
Cooking Time: 15 minutes 
Serves: Serves 4

Ingredients 

• 350 g spaghetti
• 7 large vine tomatoes, chopped (see tip)
• 2 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 tsp chilli paste
• 1 tsp red wine vinegar
• 300 g raw Chicken Meat 
• Half a small bunch of fresh parsley, chopped
  

Method

1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the Chicken to the tomato sauce and cook until they are just Cooked. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
   

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Christmas Sicilian pasta

Christmas Sicilian pasta

I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 6

Ingredients

• 500 g / 1 lb 2 oz fusilier lung-hi or other pasta of your choice
• salt, to taste
• 250 g / 9 oz cherry tomatoes
• 6 anchovy fillets
• 25 g / 1 oz sultanas
• 2 garlic cloves
• 1 tbsp capers, drained and rinsed
• 50 g / 2 oz blanched almonds
• 4 tbsp extra-virgin olive oil
• small bunch basil, leaves picked
  

Method

1. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.
2. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubby-textured sauce.
3. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.
4. Tip:  Drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
   

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