Napoletana pasta

INGREDIENTS:

•  2 T Olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can Italian diced tomatoes
• 1 T fresh basil, chopped
• 500 g wholewheat penne pasta
• salt and pepper, to taste
• 1 bird's eye chilli, chopped (optional, for some heat)
• 4 skinless free range chicken breast fillets, diced (optional) OR 
• 500 g uncooked peeled prawns

METHOD:

1. If adding chicken: Season the chicken and fry with a little olive oil for about 5 minutes until just cooked. Set aside.
2. In the same pan, brown onion and crushed garlic in olive oil
3. Add a can of diced tomatoes (or use about 6 fresh tomatoes, blanched and skins removed) and cook until soft.
4. Add chilli (optional) and a pinch of salt and pepper to taste. Allow to simmer for about 15 minutes until well combined.
5. Stir in chicken, or if using prawns, add prawns in last 4 minutes of cooking until coral in colour.
6. Cook the pasta until al dente.
7. Stir in the drained, hot pasta and check the seasoning. Sprinkle with basil and serve immediately.

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