chicken amatriciana

 

when i was a student i regularly ate platefuls of pasta with a fresh tomato sauce (growing up in africa means i have always cooked from scratch and never used jars for things like pasta sauce) and it is still a dish i turn to regularly, sometimes adding anchovies or smoked pancetta to add extra flavour.

when we had a bowl of roast chicken leftovers in the fridge i decided to revisit it and was pleasantly surprised at how nice it can be with the addition of a handful of chicken. i think the key is having a really intensely tomato-flavoured sauce so that the dish packs a punch with very mouthful. i achieved this by using a mix of tinned and fresh vine tomatoes plus a selection of fresh herbs from the garden.

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