uick & Easy Mafaldine Pasta with Chimichurri Chicken
Ingredients
- 250g (8¾ oz) mafaldine pasta
- 1½ tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon smoked paprika
- ½ to 1 teaspoon chilli flakes (or chilli powder)
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 175ml (¾ cup) heavy cream
- 250ml (1 cup) passata (or tinned tomatoes)
- Optional garnish: a handful of finely chopped chives and 2 ripe, sliced plum tomatoes.
- Optional protein: 150g grilled chicken pieces
Instructions
Prepare the Pasta:
- Begin by filling a large pot with water and addinga generous pinch of salt. Bring the water to a rolling boil and add 250g of mafaldine pasta.Stir gently to prevent sticking. Cook the pasta according to the manufacturer’sinstructions until it reaches al dente perfection. Once done, reserve a cup ofpasta water and drain the pasta, setting it aside for later use.
Sauté Aromatics:
- While the pasta cooks heat 1½ tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion to the pan. Sauté for about 4-5 minutes until the onions become soft and translucent, releasing their natural sweetness. Next, introduce 1 tablespoon of minced garlic into the mix. Stir continuously for approximately 1 minute, allowing the garlic to infuse the oil with its bold aroma without burning.
Spice It Up:
- Sprinkle in 1 teaspoon of smoked paprika along with ½ to 1 teaspoon of chilli flakes (or chilli powder, based on your preference). Season with 1 teaspoon of salt and freshly ground black pepper to taste. Continue to stir and cook the ingredients for another minute, ensuring the spices meld beautifully with the softened onions and garlic.
Deglaze and Build the Sauce:
- Stir in 175ml of heavy cream and 250ml of passata(or tinned tomatoes). Reduce the heat slightly and let the sauce simmer gentlyfor 5 minutes, until it thickens and becomes rich and creamy.
Combine and Finish:
- If you’re opting for the chimichurri chicken pasta twist, now is the time to add 150g of grilled chicken pieces to the simmering sauce, stirring them in so that every morsel is infused with flavor. Next, add the cooked mafaldine pasta to the sauce, tossing it thoroughly to ensure every ribbon is generously coated. If the sauce appears too thick, add a bit of the reserved pasta water to reach your desired consistency. Finally, garnish with freshly chopped chives and, if desired, a few slices of plum tomatoes. Serve immediately with your favorite bread and enjoy the explosion of flavors!