Ingredients:
4 -5 fresh and juicy tomatoes, chopped ( preferrably vine-ripened)
3 cloves garlic, minced
1 small onions, chopped
3 -4 large button mushrooms, sliced
1 tablespoon hot sauce
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon fresh parsley
1/8 cup water
1/4 cup of your favourite cooked salsa
1 chicken breasts, cooked and diced or 1 cup quorn pieces ( vegetarian substitute)
2 teaspoons olive oil
fresh ground black pepper
parmesan cheese
pasta
Directions:
Heat oil in a frying pan and saute the onions and mushrooms until soft, about two minutes.
Add the water, tomatoes (with all their seeds and juice), garlic, oregano, basil, parsley and hot sauce.
Simmer over low heat for 6-10 minutes or until tomatoes are soft and enough water has evaporated to form a relatively thick sauce.
Add salsa and chicken.
Simmer until heated through.
Cook pasta of your choice (I like fusilli or penne) until al dente.
Serve sauce over hot pasta, top with parmesan cheese and freshly ground black pepper.
Servings: 2-3
Time preparation: 10 min.
Time total: 30 min.