Pasta with Roasted Tomato Cream Sauce

By Food Fusion · 60 min

Ingredients

Instructions

1. Halve the tomatoes, place them on a baking tray, drizzle with olive oil and turn them cut side up.
2. Add the Thai red chillies (stems removed), garlic, salt and crushed black pepper, then drizzle with olive oil.
3. Roast in a preheated oven at 190°C for 30 minutes.
4. Take the tray out and let everything cool completely.
5. Put the roasted tomatoes, cream, tomato paste and chicken stock in a blender jug, blend well and set aside.
6. Heat olive oil in a wok, add the chicken and stir until it changes colour.
7. Add garlic powder, paprika powder, salt, black pepper powder and lemon juice, mix well and cook on medium heat for 4-5 minutes. Set the chicken aside.
8. In the same wok, add olive oil and onion and fry until lightly golden.
9. Add the blended paste and cook on medium heat for 2-3 minutes, stirring well.
10. Stir in crushed black pepper, paprika, salt, dried oregano, dried basil and chopped parsley.
11. Add the boiled penne and the cooked chicken and toss well. Garnish with parsley and serve.

Summarized from Food Fusion's video. Watch it for the details.

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