Spaghetti Al Pomodoro

Super fresh and delicious. A stunning weeknight meal that you'll want to make time and time again! We made this for under £5 using Napolina chopped tomatoes and spaghetti.

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Cook: 20 MINS


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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.
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.


Serves 1

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.

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