1/2 can (you can also use a whole can if you'd like)
Short pasta of your choice
Salt and pepper
Honey or oligosaccharide sweetener
Season the chicken tenders with salt and pepper, sprinkle with some sake (not listed in the ingredients), wrap with plastic wrap, and cook in the microwave for 3 minutes. Let cool covered.
Chop the garlic. Heat the olive oil and garlic in a frying pan over low heat. When you can smell the garlic aroma, add the eggplant cut into half-moon slices and stir fry.
Mash the tomatoes with your hands. I try to make it as juicy as possible.
Boil the pasta.
Add the consomme bouillon, salt, and pepper seasonings. Also add the basil.
The sourness of the tomatoes will vary with each kind. I like a milder taste, so I adjust it with honey or oligo sugar at this step.
Shred the chicken with your hands and combine with the boiled pasta. Enjoy!
Story Behind this Recipe
There are so many tomato sauce recipes, but I just couldn't find the one for me, so I've been making this with trial and error.
Add the honey (or oligosaccharide sweetener) while tasting. If you cook the pasta just right, the residual heat of the pasta will warm up the sauce. It's a bit of a reduced sauce, so if using regular pasta, add more tomatoes.