There are three things that I’ve never messed up while cooking: burgers, bread, and pasta. This week I wanted to test out a base tomato sauce that I found on Sorted Food’s YouTube channel. It was easy enough and made my kitchen smell like Italian food heaven.
- 4 Chicken Thighs
- 1 Teaspoon Pepper
- ½ Teaspoon Salt
- 1/4 Teaspoon Basil
- ¼ Teaspoon Paprika
- 1/4 Teaspoon Rosemary
- 2/3 Cup Mozzarella, shredded
- 2 Cups Dry Elbow Macaroni
- 2 Lbs Tomatoes
- ½ Bulb Garlic
- ¼ Cup Olive Oil
- ⅔ White Wine
- 2 Teaspoons Pepper
- ½ Teaspoon Salt
- 1 Tablespoon Sugar
- 1 Tablespoon Basil
- ½ Tablespoon Red Pepper Flakes
- Preheat oven for 400* F. Line a baking sheet with tin foil.
- Cut the tomatoes in half and evenly place them skin side up on the tray. Drizzle some olive oil on top. Place the garlic on the sheet, and sprinkle with the salt and pepper. Before putting in the oven, pour the white wine on top of the tomatoes. Bake for 30 minutes.
- While the tomatoes are roasting, bring a pot of water to a boil. Then dump in the noodles and prepare them according to the package. Once they are cooked, drain the water and set on the side.
- Season the chicken thighs with the salt, pepper, basil, paprika, and rosemary. In a skillet, cook the chicken until they are cooked through. Then sprinkle on shredded mozzarella on top and let that melt.
- By the time this is done, the tomatoes should be roasted. Allow them to cool for five minutes outside of the oven. In a food processor or blender, puree the tomatoes until it’s a thin sauce. Pour this onto the noodles, and add the sugar, basil, and red pepper flakes to season. Stir and allow it to sit for 5 minutes on a low heat to combine all the flavors.
- Serve a serving of pasta with a seasoned chicken thigh on top.