I don’t cook very often, coz I replace my breakfast and dinner with shakes. Now that I’m running low on supplies, I have to think of alternatives to make, especially for dinner.
While surfing for recipes, I came across a Classic Tomato Spaghetti dish by Jamie Oliver.
The thing about surfing for recipes online is that they’re mostly written by Western chefs, and it’s hard to find certain ingredients here in Malaysia. That, or they’re super pricey. I remember making a balsamic vinegar salmon once, and bought a bottle of that for RM18. I only used it once, because Asian cooking rarely uses it as an ingredient. >->
For my own tomato spaghetti, I tweaked the ingredients. For one, Jamie’s recipe doesn’t have chicken meat and cheese (I had extra cheese in my fridge so I figured what the heck). He also uses ingredients like fresh basil and red wine which I have omitted.
Anyway, here it is: Tomato Spaghetti ala Eris ! 😀
- 1/2 can tomato puree
- Grana Padano cheese (50g)
- 1 pc chicken breast, minced, seasoned with 1/2 tsp salt (or soy sauce + sesame oil)
- 2 cloves garlic, minced
- 2 onions, minced
- 1 tsp salt
- 3 tsp sugar
- dried basil seasoning
- cooking oil
- Spaghetti (3/4 packet)
- Heat oil in frying pan. Stir in onions and fry til soft.
- Add in garlic and continue stirring. When the garlic turns golden brown, mix chicken meat into the pan.
- When the meat looks done, pour in tomato puree. Add water if mixture looks too thick and adjust accordingly. Reduce heat. Season and simmer, stirring occasionally.
- While waiting for the sauce, bring water to boil in a pot (I used a wok coz it’s faster). Once ready, slip in pasta sticks and let cook for 11-13 mins.
- Add Grana Padano cheese to sauce and stir until melted. Season with basil.
- Drain water from pasta. Serve with sauce.
Cooking + prep time: 40mins. probably less if you’re an expert in the kitchen but I’m a klutz with a knife, so.
I was very satisfied with how the pasta turned out 🙂 The sauce was perfect, especially after adding the Grada Padano cheese which has a milky, salty flavour to it. Adding cheese also meant I didn’t have to use too much salt. I’ve learnt that the secret to good flavour is to keep taste testing.. but maybe that’s just me. I think I should have boiled the pasta longer because they turned out just slightly harder than al dente after boiling for 11mins.
Happy Cooking ! 🙂