One bite and I fell in love with this pasta dish. Mountain Man whipped this up one night and I demanded he remake it so we could share it with you. This is much better than red pasta sauce recipes that have been remade over and over. Red sauce can get boring after a while and I absolutely love the flavor this dish has. Besides being super simple to make!
Further, what’s amazing about pasta recipes is how delicious as lunch the next day they are! No, really, I’m not an eater of leftovers unless it has to do with pasta.
Choosing a pasta besides spaghetti is the way to go here. We like penne with this one but anything besides a straight noodle will work. Penne or shells are the best because sauce gets stuck inside and makes for an extra flavorful bite! Bowties, pipe rigate, casarecce, or fusilli all work very well with this recipe.
Place pasta in ~4qt pot/pan, cover with water and let soak for at least 15 minutes. (while prepping/cooking chicken is what Mountain Man times it with)
In a 12″ skillet, add 1tbs olive oil and cook chicken to an internal temp of ~160*F, remove from pan and set aside. You’ll toss the pasta in this pan.
While chicken is cooking, peel garlic and in mortar and pestle smash until paste, add dry ingredients. Grind in dry ingredients and add enough water to turn into paste. Set aside.
Slice tomatoes in half. Set aside.
Turn heat on pasta, medium high add enough water to cover pasta, if necessary. Cook until just shy of al dente. Drain 90% of the water. Set aside.
In skillet chicken was cooked in add spice paste, butter, 1tbs olive oil, stir and simmer for two minutes or until fragrant. Add pasta, sliced tomatoes, and anchovy paste, mix gently on low heat until pasta is coated evenly.
Plate pasta and add breast/thigh on top, salt, parsley, and pepper if desired.
Ingredients
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon coriander
- 2-5 cloves garlic (depends on how garlicky you want it)
- 1 teaspoon ground shiitake mushroom powder
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1-2 teaspoon anchovy paste
- 1 tablespoon unsalted butter
- 1lb cherry tomatoes, halved
- ~1lb chicken breast or thighs
- enough parsley to dress dish
- Salt and Pepper to taste
Instructions
- Place pasta in ~4qt pot/pan, cover with water and let soak for at least 15 minutes. (while prepping)
- In a 12" skillet, add 1tbs olive oil and cook chicken to an internal temp of ~160*F, remove from pan and set aside. You'll toss the pasta in this pan.
- While chicken is cooking, peel garlic and in mortar and pestle smash until paste, add dry ingredients. Grind in dry ingredients and add enough water to turn into paste. Set aside.
- Slice tomatoes in half. Set aside.
- Turn heat on pasta, medium high add enough water to cover pasta, if necessary. Cook until just shy of al dente. Drain 90% of the water. Set aside.
- In skillet chicken was cooked in add spice paste, butter, 1tbs olive oil, stir and simmer for two minutes or until fragrant. Add pasta, sliced tomatoes, and anchovy paste, mix gently on low heat until pasta is coated evenly.
- Plate pasta and add breast/thigh on top, salt, parsley, and pepper if desired.
