Harissa-Tomato Chicken Pasta with Charred Garlic
Ingredients
- 1 poundchicken breast
- 12 ouncepasta
- 1 can (28 ounces)canned crushed tomatoes
- 2 tablespoonharissa paste
- 6 clovegarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ·fresh basil
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop a small handful of fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan. Cook 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Toast over medium heat for 2–3 minutes until fragrant and lightly browned, stirring often.
- 04
Stir in harissa paste and red pepper flakes. Cook 1 minute to bloom the spices. Pour in crushed tomatoes and bring to a gentle simmer. Simmer for 5 minutes, stirring occasionally.
- 05
Slice the cooked chicken and add it back to the pan with the tomato sauce. Toss pasta into the skillet, coating everything evenly. Season with salt and pepper to taste.
- 06
Serve hot, topped with fresh basil and a drizzle of olive oil.
Spice Tips
Harissa provides a warm, complex heat, but adjust to your taste: use 1 1/2 tablespoons for gentler warmth or add an extra 1/4 teaspoon red pepper flakes for a sharper kick. A pinch of smoked paprika adds depth. If you like it cooler, reduce harissa to 1 tablespoon and skip the red pepper flakes.