Pasta served with a sauce that has oregano is usually heavenly delicious! A simple and surefire way to boil pasta is to use a big pot, boil lots of water, add salt, put in the pasta and bring it back to a boil. Give the pasta a gentle stir while it boils so it does not stick together. You don’t want the pasta to sit around once it’s cooked. It will go soggy so be ready to serve up your pasta and sauce as soon as the pasta is cooked — more of like from pot to plate. It is important to first cook the sauce then later on boil the pasta.
What you’ll need:
300g shell pasta (boiled)
1/2 onion sliced
3 tomatoes roughly cut
1 lemon (juice)
1 teaspoon garlic ginger paste
1 teaspoon oregano
1 teaspoon black pepper
250g boneless chicken cut into strips
70g tomato paste
1 tablespoon olive oil
Salt to taste
What to do:
Marinate the chicken with 1/2 of black pepper, 1/2 of garlic ginger paste, lemon juice and salt.
Mix well and let it marinate for about 30 minutes.
Pour olive oil in a hot pan over medium heat and pan sear the chicken until golden brown about five minutes.
Add in onions, remaining garlic ginger paste, oregano, black pepper and tomatoes.
Stir well and let tomatoes cook then add in the tomato paste and lemon juice.
Adjust seasoning, cover and let it cook further. It will produce its own juices.
Let it thicken well, then serve immediately over boiled pasta.