Pollo Fino con Spaghetti al Forno – chicken with spaghetti from the oven

Ingredients for 4 servings:

• 400g spaghetti
• 4 chicken thighs, boned
• some salt and pepper
• 2 tsp paprika powder
• 8 sage leaves
• 5 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• n. B. sugar
• 400 g tomatoes, chopped, from the can
• 10 basil leaves
• 125g mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Pat the chicken thighs dry and rub with salt, pepper, and paprika. Finely chop the sage leaves, mix with 2 tablespoons of olive oil, and brush the chicken thighs with the sage leaves. Place the thighs on a baking sheet. Bake in an oven preheated to 180°C (fan oven) for 40 to 50 minutes on the middle rack. Finely chop the basil and set aside. Finely dice the onion and finely chop the garlic. Briefly sauté both in a saucepan with 1 tablespoon of olive oil. Add the tomato paste and sugar and sauté briefly. Add the canned tomatoes and bring to a boil. Season with salt and pepper and simmer for a good 20 minutes. Cook the spaghetti in salted water and drain two minutes before the end of the specified cooking time. Add the basil to the sauce and mix everything together. Brush a baking dish with 1 tablespoon of olive oil and, in batches, twist the pasta with the sauce into nests using a fork. Cut the mozzarella into slices, spread it on top, drizzle with olive oil and bake in the oven for about 25 minutes.