- 3 tbsp extra virgin olive oil, divided
- ¼ cup red onion, minced
- ¾ tsp red pepper flakes
- 1 garlic clove, peeled and minced
- 2 lbs ripe Oregon Star Tomatoes, cut into large chunks
- 2 cups shredded rotisserie chicken (reserve any leftover chicken for another use)
- 2 tbsp chopped fresh basil
- Salt and pepper
- 1 lb pasta
- Shredded Parmesan Cheese
- Balsamic vinegar for drizzling
In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add minced red onion and stir until onion is softened, about one to two minutes. Add red pepper flakes and garlic and heat until garlic is fragrant but not browned, about one minute. Stir in tomatoes, increase heat to medium-high and cook until liquid from the tomatoes evaporates and tomato pieces lose their shape to form into a chunky sauce, about 10 minutes. Using an immersion blender, blend tomato mixture until smooth. If you do not have an immersion blender, use a standard blender and blend until smooth. Return sauce to pan, stir in shredded chicken, basil, salt and pepper to taste; cover to keep warm.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook until pasta is al dente (refer to package directions for cooking times). Reserve 1/4 cup cooking water; drain pasta and transfer back to pot. Mix in reserved cooking water, sauce, and remaining tablespoon oil; toss well to combine. Taste, adjust with salt and pepper if needed. Sprinkle Parmesan cheese on top, drizzle with balsamic vinegar, and serve immediately with crusty bread on the side.