3tbsppesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style
1/2lbchicken breasts, cooked and cubed (optional)
Instructions
Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)
Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
Stir the chicken into the sauce just until warmed through. Serve over pasta.
Notes
Personally, I love the pomodoro sauce as is (pictured above), without the addition of the chicken. But the chicken does make it a complete meal and my husband swears the only way to eat this is with the chicken. It’s really up to you.