by coffeefoodwritergirl
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my 63 recipes »
coffeefoodwritergirl's Notes:
Expand1 pound linguine fini or brown rice pasta (I like Pastariso) Ask a question about this ingredient
6 large garlic cloves – crushed Ask a question about this ingredient
3 teaspoons smashed anchovies packed in oil – chopped then smashed to make rough paste Ask a question about this ingredient
3/4 teaspoons hot red pepper flakes Ask a question about this ingredient
1-14 ounce can whole tomatoes Ask a question about this ingredient
14 ounces “candied” tomatoes (see recipe below) Ask a question about this ingredient
¾ cup pitted olives (we used a mix of green, Kalamata & Morrocan) Ask a question about this ingredient
3 tablespoons capers drained – or capers packed in salt (rinsed – or if you like salty – not rinsed...) Ask a question about this ingredient
1/4 teaspoon raw sugar or agave Ask a question about this ingredient
½ cup white wine Ask a question about this ingredient
1/3 cup olive oil Ask a question about this ingredient
1 cup organic basil – chopped Ask a question about this ingredient
4 chicken breasts – chopped into 2” chunks Ask a question about this ingredient
In large pot, put the can of whole tomatoes and their juice and smash tomatoes with your hand or a potato smasher until chunky and pulpy. Turn heat to medium and add garlic, anchovy paste, red pepper flakes, candied tomatoes, olives, sugar and white wine. Bring to boil then simmer for 35-45 minutes. Adding more wine if needs liquid.
Ask a question about this stepMeanwhile, heat olive oil over medium high heat, add chicken chunks and sear until browned but still quite juicy. Add to sauce.
Ask a question about this stepWhen sauce is almost done, cook pasta according to package directions. Drain.
Ask a question about this stepAfter sauce has cooked for 35-45 minutes add capers and basil and stir in. Let cook for 5-10 minutes more. Then serve over pasta.
Ask a question about this step10-12 tomatoes (any kind but cherry) Ask a question about this ingredient
Slice tomatoes in half lengthwise. Place on cookie sheet. Drizzle with olive oil and sprinkle with sea salt.
Ask a question about this stepBake in 325 degree oven until outsides are dry and wrinkly and insides are still juicy (about two hours). This will cause tomatoes to sweeten up and become absolutely delicious. (These are especially good with just picked tomatoes from the garden – if you can spare them.) Can be stored in oil in the refrigerator for one to two months. Great for when tomato season is over and you’re craving that succulent sweet tomato of the summer...
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