This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.
- ¼ cup olive oil
- 7 garlic cloves, thinly sliced
- Red pepper flakes to taste
- 1 teaspoon kosher salt
- 1 large sprig fresh basil
- 1 28 can San Marzano tomatoes
- 1 cup water
- 1 pound pasta cooked according to package instructions
In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.
Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.
A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….
- boneless chicken breasts (either sliced thin or pounded out)
- herbs de provence
- fresh tomatoes, chopped (see note)
- garlic, minced
- fresh basil, chopped
- olive oil
- kosher salt
- freshly ground black pepper
- red pepper flakes (optional)
- 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
- 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.
Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.
Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.
Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)
Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.
I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.