My favorite thing to do with the beautiful Roma tomatoes from our garden is to make homemade marinara sauce. It starts with a sauté of onions, carrots, celery and garlic–then comes the peeled, diced tomatoes, red wine, seasonings and herbs. Best when cooked for at least 1-hour over low heat, this tasty sauce freezes very well and can be used in a number of ways.
I like to make a big batch with our ripe tomatoes whenever I pull them from the garden, just so I have sauce ready to be defrosted for whenever and whatever we are craving with a marinara sauce. This time I decided to toss some cooked broken lasagna noodles with the sauce, some shredded rotisserie chicken breasts, fresh basil and salty Pecorino cheese. This dish is my definition of comfort food to-the-max!
(To view this recipe, click on the blue title of the blog post above*)
Pasta with Rotisserie Chicken, Tomato-Basil Sauce & Pecorino
Ingredients:
- 1 Tablespoon unsalted butter
- 1 teaspoon olive oil
- Crushed red pepper flakes
- 1 large carrot, diced
- 1 small yellow onion, diced
- 1 celery stalk, diced
- 4 garlic cloves, thinly sliced
- Salt and pepper
- 8-10 Roma tomatoes, blanched and peeled
- ½ cup dry red wine
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup fresh basil leaves, roughly chopped
- Pinch of granulated sugar
- For the chicken pasta:
- 1 lb. pasta, cooked and drained (any of your favorite shapes will work!*)
- 2 chicken breasts from a store-bought rotisserie chicken, shredded
- More fresh basil, for garnish
- Grated Pecorino cheese
Directions:
- For the sauce, melt the butter along with the oil and red pepper flakes over medium heat in a large straight-sided saute pan or Dutch oven. Add in the carrot, onion, garlic and celery pieces; season with 1/2 teaspoon salt and a big grinding of pepper. Saute over medium heat for 10-12 minutes, or until the veggies are becoming tender. Add in the diced tomatoes and saute for an additional 5 minutes.
- Add in the white wine, dried seasonings, sugar and fresh basil leaves. Reduce the heat to low, stirring every few minutes, and cook for at least 1-hour over this low heat. Taste and adjust seasonings if necessary. Let the sauce cool to room temperature and then add into a food processor and pulse until smooth and thick. Put back into the pot and reheat until warmed through.
- For this particular pasta dish, toss the shredded chicken with the sauce and serve with the cooked pasta, basil and cheese.
Tagged: broken lasagna noodles, chicken, chicken pasta, chicken spaghetti, fresh basil, homemade marinara sauce, Italian, Italy, marinara sauce, pasta, pecorino cheese, roma tomatoes, rotisserie chicken, tomato-basil sauce, tomatoes
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