Marinara Sauce - all purpose

15 minutes to prepare
40 minutes to cook

Original recipe yield:6 quarts

INGREDIENTS
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin

DIRECTIONS
HEAT the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil.
MIX in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin.
COVER and bring to a boil. Reduce heat to low, and simmer 25 minutes.

Farfalle with Spicy Pesto and Chicken

15 minutes to prepare
25 minutes to cook
8 servings

INGREDIENTS
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro

BOIL water in a large pot. Add salt after boiling. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
HEAT the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
TOSS the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

TIP: White wine recomended.