Seared Chicken & Confit Cherry Tomato Pasta

• Combine tomatoes, garlic cloves, dried
oregano, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) in a baking dish. 
• Season with salt and pepper, then roast until 
blistered, 20-25 minutes.
• Remove baking dish from oven, then using a fork, mash garlic cloves and lightly crush 
tomatoes. 
• Stir in passata, vegetable stock powder and the brown sugar until combined. Roast until slightly reduced, a further 5-10 minutes.

• When the tomatoes have 15 minutes remaining, boil the kettle. 
• Pour boiled water into a large saucepan over 
high heat with a generous pinch of salt.
• Cook orecchiette in boiling water until ‘al dente’, 8 minutes.
• Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Drain orecchiette, then 
return to saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• While the pasta is cooking, place your hand 
flat on top of chicken breast and slice through 
horizontally to make two thin steaks.
• In a large bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. 
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 

TIP: The chicken is cooked through when it's no 
longer pink inside.

• Remove tomatoes from the oven. 
• To the saucepan with the pasta, add confit
tomato sauce, tossing to combine. Season to taste. 
• In a medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil. 

TIP: Add a splash of reserved pasta water if it looks dry!