Antipasto Pasta for two

Pasta probably the easiest dish to prepare when you don’t feel like cooking up a big feast. I had a big yum cha this afternoon, so I just simply threw some left over ingredients in the fridge and whisked up a antipasto pasto with grilled chicken. Something simple and tasty, grab a bowl, and a glass of wine, in front of the heater and TV, I am set for the night.

Antipasto Pasta

Here’s some ingredients I used:

2 roman tomatoes – diced
2 chillies – roughly chopped
handful of basil leaves
3 cloves chopped garlic
3 tbsp antipasto paste
half chicken breast fillet – fried and sliced
half cube of fetta cheese – diced
wholemeal pasta
parmesan cheese – grated

Cooking:

heat up the saucepan with olive oil.
throw in the chopped garlic and chillies.
once the garlic start turning golden brown, put in the chopped tomatoes and basil.
add pinch of salt and cracked pepper to taste.
turn heat off, then quickly pour in the cooked pasta when still hot.
add the antipasto paste, fetta cheese and sliced chicken.
toss and mix evenly.
Add grated parmesan cheese and ready to serve.

I have always been using normal pasta instead of wholemeal pasta until recently. Surprisingly, the cooking time for wholemeal pasta is the same as cooking the normal type, not like wholemeal rice, usually takes a little bit longer than cooking normal jasmine rice. Taste wise, to be honest I really can’t taste any difference between wholemeal and normal pasta. So for the healthy conscious you, I would suggest to give the wholemeal pasta a try.

Antipasto pasta is not for those who likes their pasta with sauce, as you will find it a bit on the dry side. However, the aromatic basil, with the strong milky fetta, and the tangy antipasto works really well together.