| Type | Per person |
|---|---|
| Energy | 725 kcal |
| Fat | 23 gr |
| of which saturated | 6 gr |
| Carbohydrates | 78 gr |
| of which sugars | 14 gr |
| Fibres | 11 gr |
| Protein | 47 gr |
| Salt | 1.36 gr |
Pasta with roasted tomatoes
Main course
20 - 30 min
With seasonal products
150gr vegetables p.p.
Ingredients
| 3 tablespoons oil |
| 4 tbsp fresh basil |
| 2 tbsp fresh oregano |
| 1 onion |
| 1 garlic clove |
| 400g whole-wheat pasta (pipe rigate or whole-wheat macaroni) |
| 400ml passata with no added salt |
| 4 tbsp cooking cream |
| freshly ground pepper |
| 500g cherry tomatoes |
| 400g chicken skin fillet |
| 4 tbsp grated Grana Padano 32+ cheese |
Preparation
1. Wash the cherry tomatoes.
2. Finely chop the herbs.
3. Chop the onion and press the garlic.
4. Preheat the convection oven to 200°C.
5. Drizzle the cherry tomatoes with 1 tablespoon of oil, freshly ground pepper and place in the preheated hot-air oven for 10-15 minutes.
6. Cook the whole-wheat pasta according to instructions on the packet.
7. Put 1 tablespoon of oil in the pan and briefly fry the herbs until crispy. Remove and set aside.
8. Add another 1 tablespoon of oil. Fry the onion and garlic in the pan. Fry the chicken filet until cooked. Add the passata and heat. Then add the cream and stir.
9. Add the pasta to the sauce with chicken and herbs.
10. Spoon some of the whole-wheat pasta onto a plate.
11. Spoon some of the roasted cherry tomatoes on top.
12. Garnish if desired with 1 tbsp grated 32+ Grana Padano and any extra basil or freshly ground pepper.
Source: Fresh Harvest
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