I don't know if I've mentioned this before, but tomato sauce is only really available in Korea in tins that weigh over three kilograms. We bought a new tin a couple of days ago, and on opening it yesterday, realized that it was actually tomato paste rather than sauce. Great - means it'll last for longer! With our pantry being so cold (it's a couple of degrees warmer than the outside, but stuff has frozen in there), it's brilliant for storing huge amounts of tomato paste without taking up tons of room in our fridge.
The last tin of tomato sauce was disgusting - cheap, and sharp, and with the magical power of making anything it touched inedible. I was very excited to use the new stuff.
Branflake Chicken with Spicy Tomato Pasta
Serves 2 with leftover pasta
2 chicken breasts
2 handfuls bran flakes
1 teaspoon mustard
1 tablespoon grated cheese
1 tablespoon mayonnaise
1 onion
3 garlic cloves
1 green chilli
2-3 tablespoons tomato paste
150ml water
Half a glass red wine
Oregano, basil and seasoning
200g pasta
In one bowl, crush the bran flakes. In another, mix mustard, mayonnaise and cheese. Rub each chicken breast thoroughly with the mayonnaise mixture and then cover with the bran flakes. Put in the oven for twenty five minutes at 200 degrees (390 Fahrenheit).
Put the pasta on. Chop the onion, garlic and chilli and fry on a low heat with oil. When softened and slightly brown, add the tomato paste, along with water. Simmer for a few minutes and then add the red wine. Add herbs and seasoning and allow the sauce to reduce to the desired thickness. When the pasta is cooked, add it to the sauce pan along with a little pasta water and heat through. Serve with the chicken.
