Burst Tomato Pasta

RECIPE:

¼ Olive Oil

8 Garlic Cloves - sliced

6-8 Large Tomatoes cut into 1 inch chunks or 3 pints cherry/grape tomatoes

3-4tsp Kosher salt

1 tsp Red Wine Vinegar

3-4 Tbs Chopped Basil

1lbs Linguine

2 Chicken Breast, split in half, breaded and cooked See Recipe

Heat oil in a pan on medium low and add garlic.  Cook till just slightly golden about 3-5minutes and add tomatoes.  Let tomatoes cook until tender, 15 -20minutes.  Smash tomatoes down with a spoon and add vinegar, basil and salt, cook for another 5-15minutes until you have the consistency you want. Taste to see if it needs more salt.  Toss with pasta and serve.

Serves  4-6 portions

Notes:

• Depending on what tomatoes you use you may have more or less liquid during cooking
• Don’t over-cook the tomatoes; they should still be chunky with some liquid in the pan

 

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