An easy Sunday evening supper, most of which you can
prepare in advance. Lynne makes the
sauce in the morning, then heats it when ready to serve and stirs in the pasta,
the spinach and the feta. She also subscribes to the Chef Nick Stellino’s
method of cooking with garlic. No fine chopping or pulping of garlic for this
recipe, just add nice chunky pea sized pieces, which cook down to sweet nuggets
in the sauce. You could omit the
chicken and the chicken stock if you are vegetarian, but the flavour might need
enhancing. If your tomatoes are a little
tart, add a spoonful of sugar. And if
you like to spice things up, add a few chilli flakes. If you don’t use or have passata, you can
use a tin of chopped tomatoes
1 T olive oil – ½ an onion, finely chopped – 2 large
cloves garlic, roughly chopped – 1 cup tomato passata – 1 cup chicken stock – 4
deboned and skinned chicken thighs, cut into bite size pieces – 12 baby
tomatoes, halved – 4 cups of dry penne or lumache pasta – 200 baby spinach –
100g crumbled feta cheese
In a large chafing dish fry the onion in the olive oil
until transparent, then add the garlic and fry for another minute or two, do
not brown. Add the chicken pieces and fry
till seared on all sides. Add the tomato passata and fry for 3 minutes
stirring continuously. Then add the stock and the baby tomatoes & bring to
a gentle simmer, cover with a lid and leave to cook gently for half an
hour. At this point you can put the
sauce aside until you are ready to use it
Boil your pasta in lots of boiling salted water until
just al dente. Drain and add to the sauce.
Stir in the spinach and the feta cheese and mix well. Check seasoning and serve
All content © John & Lynne Ford, Adamastor & Bacchus
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