This is a great main dish to the Grilled Veggies. If you have a bigger grill, there is enough room for chicken to be grilled next to the veggie basket. Serves 4.
~2 lbs. of chicken breast, cut into tenders
Fresh rosemary, 2 tsp., chopped
Fresh thyme, 2 tsp
EVOO and S&P
Marinade the chicken with the herbs and EVOO. Season with S&P. Refrigerate for an hour. Grill for 8-10 minutes (4-5 minutes per side).
Serves 2 as main dish 0r 4 as a side.
2 pints grape tomatoes (about 20 oz.)
1 tsp. plus 3 Tbs. EVOO; more for baking sheet
Kosher salt
4 large or 5 small cloves garlic
Large pinch red chile flakes
1/4 cup basil chiffonade (12 large fresh basil leaves rolled into a cigar shape and sliced across very thinly)
5 oz. dried angel hair pasta
Freshly ground black pepper
1/3 cup freshly grated Parmigiano Reggiano
Bring a large pot of salted water to boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. of oil and about 1/4 tsp. of salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they’re cracked, very soft, and shrunken, about 20 minutes; they’ll be blackened in places.
Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the chili flakes. Bring to a simmer over medium heat and cook until garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the gralic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with remaining cheese.
Recipe from “The Best of Fine Cooking” Fall 2004
This is a super fresh, delicious and quick meal, perfect for summer. This is my first try at writing up something I make all the time…inspired by my friend Carla’s request for instructions on how to make it.
2 tomatoes, sliced or cubed
1/2 cup of loosely packed basil chiffonade
16 oz. fresh mozzarella, sliced or cubed
extra virgin olive oil
salt
pepper
thin spaghetti
Mix basil, tomatoes, and mozzarella, seasoning with salt and pepper and drizzling with EVOO. Cook pasta and season with salt and pepper and EVOO. Plate pasta and top with the mixture.
Serves 2.
