It was already close to 8pm when I realized I still had to cook Jake’s baon. Waaa! I still had to do ten million things but did not want to drop the baon-cooking duty. Okay, what to do?
Another eureka moment again. I suddenly found myself grabbing some pack of linguine from the pantry and taking out some breast fillets from the fridge for some quick pan-fry.
I decided to make some wine-infused tomato-based pasta sauce. The tomato would be courtesy of a small pack of tomato paste that would be infused with my favorite white wine ( remember to use only the wines that you like when you use them in your dishes).
The tomato is one of the major sources of lycopene. Lycopenes give tomatoes its red color and has been found to reduce the risk of having lung and prostate cancer.
However, lycopene isn’t well absorbed unless you heat it. In the case of tomato paste, even slightly burning the tomato paste is recommended to aggressively release lycopenes and intensify the tomato flavor.
Okay, for this dish you will need:
1/2 kilo linguine noodles
2 small packs of tomato paste
4 cloves of garlic
1/2 basil leaves, finely chopped
1/2 cup olive oil
salt and pepper to taste
1 whole breast of chicken, season with salt and peper and marinate in your favorite marinade, in this case, I marinated it in BBQ sauce to counter the ‘sourness’ of the tomato-based pasta.
What to do:
1. Cook linguine according to package directions.
2. Meantime, saute garlic. Add basil then tomato paste. Pour in wine.
3. Dry out the sauce from the wine alcohol. Continue stirring til tomato sauce is well cooked, and yeah, slightly overdone. Season with salt and fresh pepper. Mix in the the linguine.
4. In a separate pan, pan-fry chicken, about 5 minutes on each side or until meat is moist and cooked.
5. Chop the breast. Top on the pasta.