Ingredients

• 800g-28 oz Tomato purée (or 2 x canned tomatoes)
• 5 garlic cloves
• 1 carrot
• 1 handful of basil
• 1 tsp dried oregano
• 300g - 10oz penne pasta
• 4 tbsp butter
• 90g - 3oz Parmesan cheese
• 2 chicken breasts
• 1/3 cup olive oil

Steps

• Step 1

  Heat up olive oil in a deep pot that has a lid.

• Step 2

  Peel the garlic and carrot , roughly chop and add to oil, cook until caramelised all over.

• Step 3

  Add the oregano.

• Step 4

  Add the tomato purée and season with salt.

• Step 5

  Add one handful of fresh basil to sauce, mix well. Cover and simmer 15 minutes on very low heat.

• Step 6

  Grate two thirds of the Parmesan cheese and add to sauce, mix well and continue to simmer for another 15 to 20 minutes on very low heat.

• Step 7

  Boil a large pot of water. Once boiling, add salt and pasta. (pasta normally takes 12 to 15 minutes to cook, check directions on pack.

• Step 8

  Slice your chicken breast, add 1 tbsp of butter to a pan on high heat and brown the chicken. Leave aside until later.

• Step 9

  Once sauce is cooked, blitz using a stick blender or other until smooth.

• Step 10

  Add the chicken to the sauce, mix well.

• Step 11

  Drain the pasta and add to sauce, then grate the rest of the cheese ontop of pasta, mix well.

• Step 12

  This is suppose to be a thick sauce, if you prefer less thick add a little of the pasta water and mix well.

• Step 13

  Serve immediately with a little chopped or torn basil on top.

Little Tips

Try and cook the pasta a little less than al dente as it will still cook in the hot sauce.
If you have a spider "pasta drainer" scoop from the pot straight into the sauce. A little water will help thin the sauce.