Good morning! As you will know if you follow me on Instagram, I am in Copenhagen!! I’ve never been before and I’m so excited to try all the trendy foodie spots, explore, buy some ceramics and maybe a little clothes shopping too!!
So today I’m sharing a super dooper comforting pasta dish I whipped up the other week. It’s packed full of veggies and flavour, inspired by Puglia, Ummmumm! Super authentic if I say myself and a great one to pack up and take to school/work the next day!
Ingredients – serves three – four
250g red lentil pasta
1 tbsp olive oil
1 onion, diced
2 garlic cloves, diced
1 large fennel, diced
3 skinless and boneless chicken thighs, diced
a pinch of pepper
0.5 tsp salt
0.5 tsp dried thyme
0.5 tsp dried oregano
1 tsp dried fennel seeds
1 large red pepper, diced
a large handful of basil, finely chopped
a large handful of curly parsley, finely chopped
4 salad tomatoes, diced
2 tbsp tomato puree
8 sun dried tomatoes in oil, finely chopped
1 lemon zested and juiced
1 tbsp capers
12 mixed olives, sliced
a small handful of parmesan
Drizzle the oil in a large pan. Add the onion, fennel and garlic and fry over a low heat for 10 minutes to soften.
Add the chicken thighs, herbs and pepper and cook over a medium heat for 10 minutes.
Stir through the tomatoes, puree, lemon, capers and olives, mix well and cook over a medium heat for 25 minutes.
After 10, pour the pasta into a pan, cover with hot water and boil until soft. Drain the pasta and pour it into the chicken pan, mix well and turn off the heat.
Divide the pasta between three – four bowls.
Scatter with parmesan.