three tomato pasta

Name: Three Tomato Pasta
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1/4 cup(s) olive oil; 2 tablespoon(s) minced shallot; 1 tablespoon(s) minced garlic; 1/8 teaspoon(s) crushed red pepper; 1 1/2 pound(s) chicken breast cubed and seasoned with 1/2 teaspoon kosher salt and 1/8 teaspoon fresh cracked black pepper; 5 ounce(s) pepperoni in stick form (cubed small); 3/4 cup(s) pickled pepperoncini peppers cut into rings; 3/4 cup(s) julienned sun dried tomatoes; 1/8 cup(s) pepperoncini liquid; 1/4 cup(s) sauvigon blanc wine; 5 - whole vine ripe tomatoes (blended and strained); 1 teaspoon(s) kosher salt; 1/4 teaspoon(s) fresh cracked black pepper; 1/2 pint(s) cherry tomatoes (cut in half); 2 tablespoon(s) chopped fresh basil; 2 tablespoon(s) chopped fresh flat leaf parsley; 1 pound(s) bow tie pasta; 8 ounce(s) fresh mozzarella cheese (cubed) (keep cold); 3/4 cup(s) pecorino romano cheese

(1 RATING)

26 Pinches 1 Photo

Daniel Rinaldi

Providence, RI

Updated on Aug 29, 2014

The reason you need to keep the mozzarella cold is so that it doesn't melt to quickly once you've mixed it with the pasta.

Rate

prep time 25 Min

cook time 35 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1/4 cup olive oil
2 tablespoons minced shallot
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper
1 1/2 pounds chicken breast cubed and seasoned with 1/2 teaspoon kosher salt and 1/8 teaspoon fresh cracked black pepper
5 ounces pepperoni in stick form (cubed small)
3/4 cup pickled pepperoncini peppers cut into rings
3/4 cup julienned sun dried tomatoes
1/8 cup pepperoncini liquid
1/4 cup sauvigon blanc wine
5 - whole vine ripe tomatoes (blended and strained)
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/2 pint cherry tomatoes (cut in half)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat leaf parsley
1 pound bow tie pasta
8 ounces fresh mozzarella cheese (cubed) (keep cold)
3/4 cup pecorino romano cheese

How To Make three tomato pasta

Step 1

Put oil in an 11” skillet and heat over medium heat. Add shallot and fry until translucent then add garlic and crushed red pepper and cook for one minute then add chicken.

Step 2

When chicken is halfway done add pepperoni, peppers, sun-dried tomatoes. Once chicken is fully cooked add wine and pepperoncini liquid. Cook for 5 minutes then add the blended tomatoes, salt, and pepper.
Step 3

Bring sauce to a boil and reduce down until slightly thick, about 20 minutes, then add the cherry tomatoes. Cook for an additional 5 minutes. Shut heat and add the basil and parsley then set aside.
Step 4

Cook bow tie pasta according to package directions. When pasta is done toss with the chicken and sauce. Once the pasta is coated add the mozzarella and mix thoroughly. Let sit covered for a couple of minutes then serve with grated peccorino romano cheese.
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