The sauce will be ready by the time the pasta cooks. It’s super quick, really tasty, and perfect as a homemade lunch.
- 250g spaghetti (if coarsely ground) or 150g egg tagliatelle (light, egg-based, very soft)
- 2 large tomatoes, preferably pink
- A big bunch of basil
- Chicken (boiled fillet, grilled steaks, or leftover roasted chicken), about a handful
- Sea salt and freshly ground black pepper
- Olive oil
- 4 cloves of garlic
Start by bringing water to a boil for the pasta. While that heats up, chop the tomatoes and toss them into a preheated pan with olive oil. Bring to a boil and let it simmer on low heat. Chop the garlic and basil finely, then add the chicken. Season with salt and pepper, cover the pan, and let it simmer.
Cook the pasta for 2 minutes less than the package suggests, then drain it and toss it into the sauce. Give it a good stir and let it sit for a minute.
Serve hot, and you can sprinkle it with some Parmesan.
Start by bringing water to a boil for the pasta. While that heats up, chop the tomatoes and toss them into a preheated pan with olive oil. Bring to a boil and let it simmer on low heat. Chop the garlic and basil finely, then add the chicken. Season with salt and pepper, cover the pan, and let it simmer.
Cook the pasta for 2 minutes less than the package suggests, then drain it and toss it into the sauce. Give it a good stir and let it sit for a minute.
Serve hot, and you can sprinkle it with some Parmesan.
