I proved quite fully with this dish that my sister and I sadly realllly can’t handle the slightest bit of spice. We had this conversation at dinner while eating this:
Sister: (fanning self slightly)
Boyfriend: (nomnomnomnom)
Me: Boyfriend, is this not spicy to you?
Boyfriend: Ahm… no? Should it be?
Sister: To me, on a scale of 1 to 10, this is a 7. Hot hot hot hot!
Boyfriend: To me this is… mmh.. maybe a .7, on that same scale.
So as you can see, to the average person (or perhaps to the usual spicily-tolerant Asian boy), this is not that spicy- in which case the title is inaccurate- but as it was spicy to me, I’m keeping the name. So stricken. :) It’s certainly a tasty dish, and quite healthy, at that.
Spicy Tomato & Cheese Whole Grain Penne Bake
Ingredients:
- 5 tiny sweet white onions
- 4 fresh cherry tomatoes
- 3/4 tsp minced garlic
- 2 tblspn soy butter
- 1/2 box whole grain penne
- 3/4 tsp red pepper flakes
- 1/8 tsp each of cayenne pepper, paprika, coriander, cumin, garlic powder
- 1 28-oz can of organic diced tomatoes in juice
- 1/2 tsp lemon juice
- 1/3 cup shredded mozarella
- 2 chicken breasts, cleaned
- 1/3 cup dry cream sherry
- 1 tsp each of dried oregano, basil
- 1/2 cup grated Reggianito (Argentine Parmesan)
- sea salt & freshly-cracked black pepper
Process:
- Dice onion fairly finely and place in sautee pan with 1 tblspn soy butter, garlic, and sprinkling of salt and pepper
- Once it begins to bubble and brown, add in the spices (red pepper flakes, cayenne pepper, paprika, coriander, cumin, garlic powder) and continue mixing until red/golden in colour
- Add in the entire can of diced tomatoes and their juice, and the lemon juice and put on medium low heat; stir occasionaly, allow to bubble and thicken
- Heat water to boil and cook penne according to your preference or box instructions (I like it a bit al dente, with salt and olive oil to prevent sticking). Rinse lightly, then pour into a greased deep baking dish.
- Place the cherry tomato slices over the pasta (see picture) along with half of the cheese, and drizzle lightly with olive oil (optional)
- Pour thickened tomato sauce over the tomato slices and pasta, and smooth out to where it’s evenly laid. Sprinkle on a bit more cheese.
- Preheat oven to 355 degrees F.
- Sautee 1 more tblspn of soy butter with a spinkle of salt and pepper until bubbling; then add in the chicken breasts. Sear on both sides until no more ‘pink flesh’ is visible- then add in the sherry and reduce to a caramel-y sauce. Glaze the chicken with this and remove onto a cutting board.
- Cut the chicken into large cubes, then put back into the sautee pan (hope you didn’t clean it, you want that fond de sauce in there!) and continue to sautee for 2-3 minutes until browned on all sides.
- Sprinkle the herbs onto the top of the tomato sauce mixture, evenly spread about the dish.
- Remove the chicken from pan and place evenly on top of tomato sauce/herbs/cheese.
- Grate the Reggianito on top, sprinkle with a bit more salt and pepper, and place in oven for 20 minutes approximately, until the cheese is melted and golden.
- Allow to cool slightly, then serve warm (may fall apart- be wary and be ready to catch falling pieces)
If you can handle spice, then up the spiciness by adding more cayenne and red pepper flakes. But if you’re a spice wimp, like me, then you needn’t add more, this is already plenty :).
