Spaghetti Al Pomodoro

Ingrédients

For the Spaghetti al Pomodoro:

2 tbsp of extra virgin olive oil.

3 cloves of garlic - finely chopped.

1 tin of Napolina Chopped Tomatoes.

125g of Napolina spaghetti.

Fresh basil.

Salt and pepper, to taste.

For the chicken breast:

1 chicken breast.

Tsp of chilli flakes.

Tbsp of oregano.

Salt and pepper, to taste.

Tbsp of extra virgin olive oil.

Instructions

Heat 2 tbsp of olive oil in a large pan, on low heat, then add garlic - sauté for 2 mins, until just beginning to turn golden, then add in Napolina chopped tomatoes. Stir well, then bring to a low simmer - cook for 10 mins. Once tomatoes are soft, mash using a potato masher or fork.

Tbsp Meanwhile bring a large saucepan of salted water to boil and add spaghetti - cook until al dente.Cover chicken breast with cling film on a chopping board, then bash to 2cm thickness.

Season chicken breast with chilli flakes, oregano, salt and pepper, then heat tbsp of olive oil in a separate pan and add seasoned chicken breast - sear chicken breast for 2-3 mins on each side, then stick in the oven on 190°C/ 365°F and bake until chicken is completely cooked through

Back to Pomodoro sauce: add fresh basil, a pinch of chilli flakes and season to taste.

Once spaghetti is al dente, transfer directly to Pomodoro sauce, along with a splash of pasta water and toss using a pair of tongs until combined.Now you are ready to serve: serve Spaghetti al Pomodoro, then slice chicken breast and place onto of spaghetti. Garnish with fresh basil