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Posts Tagged ‘tomato’

Gnocchi in tomato sauce

I don’t get gnocchi. When I was younger, my dad used to try and sell it to me as “little clouds” which always sounded exciting enough that I still think there must be something special about it and will therefore continue to have it every now and then, but I just don’t get it. I will make a quick disclaimer that I’ve only ever had shop-bought gnocchi and therefore may really be missing out on something. The texture’s just so weird – chewy and sticky (am I cooking it wrong?) and, while not offensive, isn’t entirely pleasant. I’m definitely more of a traditional pasta girl!

Tonight we made a simple tomato sauce to accompany the gnocchi – one tin of chopped tomatoes, one small garlic clove (minced), oregano, thyme, chilli flakes (not too many, it’s not meant to be spicy). I’d been thinking that it’d be nice to add a bit of marscapone but we didn’t have any so instead stirred in a teaspoon or so of Philadelphia (of which we have plenty at the moment!) which worked reasonably well. The sauce was nice, the gnocchi was average – I’ll still have it for lunch tomorrow though!

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Chicken arrabiata

We’re trying to use up things in the freezer at the moment and needed some way to use up a lone chicken breast. We reasoned that it would probably stretch furtherst in a pasta dish and decided upon making an arrabiata sauce to go with it.

A quick Google search tells me that our sauce wasn’t entirely authentic, but we just chose to make up a spicy tomato sauce and go with it!

Chicken Arrabiata
Serves 2
Prep time: 10 mins
Cooking time: 20 mins

1 chicken breast
160g pasta (we used conchiglie, but would have used penne if we’d had any!)
1 small onion, diced
1 clove garlic, crushed
1 green chilli, minced (red’ll do too!)
1tbsp tomato purée
1 tin chopped tomatoes
2 tsp dried oregano
olive oil
salt & pepper
Grana Padano/Parmesan, to serve (optional)

1. Put the chicken breast in a pan and cover with boiling water. Bring to a slow boil and poach for 10-15 minutes or until cooked. When cooked, remove it from the pan and leave on a plate to rest.
2. Meanwhile, soften the onion in olive oil for 5 minutes before adding the crushed garlic and minced chilli. Cook for a further minute.
3. Add the herbs and then stir the tomato purée through. Leave it for 30 seconds or so before adding the chopped tomatoes. Season to taste and leave to simmer for 15 minutes.
4. While the sauce is simmering, cook the pasta according to the instructions.
5. When everything is ready, shred the chicken with your hands (or a couple of forks if it’s still too hot!), drain the pasta and then mix everything in together before serving with a sprinkling of Grana Padano/Parmesan.

This was the first time we’d poached chicken and it worked really well, cooking it through whilst keeping it soft and moist. The sauce had a pleasant warmth from the chilli (if you want more of a kick, you’ll want to add more) and was all in all a really nice, quick and easy meal.

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