Book Club Pene

Serves 4

This recipe is really simple and the best part is that you can use your hands and healthy judgement as measuring tools. It’s a mix of what I had in my house and garden, and something I had in a restaurant.

Ingredients

4 small handfuls of penne or any other pasta you have on hand.  Fresh of course is always best, but I actually used a mix of dry shells and whole grain twirls

4 skinless chicken breasts (optional)

2 large handfuls of cherry tomatoes

8 whole cloves of fresh garlic

1 handful of fresh basil leaves (optional)

1 tin of diced Italian tomatoes (a garlic or Italian herb version also works well)
125 ml cream

1 handful of pitted black olives (optional)

100 grams of fresh rocket

250 grams of cubed ricotta cheese

Extra Virgin Olive Oil

Ina Paarman’s or any other chicken spice

Coarse salt

Ground black pepper

Grated parmesan cheese

Tobasco sauce (optional)

Method

Peel the garlic cloves and toss them in a baking tray with the tomatoes.

I wear kitchen gloves whenever I peel or cut garlic or onions so my hands don’t smell for the rest of the week.

Add your basil if you’re using it and generously season with freshly ground black pepper and salt. Drizzle with olive oil and stick it in the oven (200 ˚C) for 10 - 15 minutes.

Once you start smelling the sweet grilled tomatoes and garlic, and the tomatoes go all wrinkly and darken in colour, they’re ready.

Then turn the oven on grill for another 5 minutes till the tomato juice becomes sweet and sticky.

While those are sunbathing in the oven, cut the chicken breasts into thick strips and season with the chicken spice and extra salt. Make sure you rub it all over.

Fry them in a pan and more olive oil on medium to high heat until just cooked and still super soft and juice.

This should be very quick and if your plate is hot enough they start to brown ever so slightly at the same time. If you’re unsure of whether they’re done, you can easily break one in half to see that it’s no longer pink, but still has clear juice coming out.

Once done, take off and set aside.

In a saucepan, combine the grilled tomatoes and garlic, cream and the tin of Italian tomatoes (shoo the cat who’s automatically attracted by the sound of a tin opening) on low heat.

This is where you can add the olives if you’re that way inclined.

The broth should not boil, but just have a good sweet and rich marriage going on.

In another pot, cook your pasta, the smallest dash of oil and salt and… you know the drill. El dente> colander> cold water> tiny bit of oil just so it doesn’t stick.

By this time of course you have also set the table, put on a frock, a spritz of perfume and some fresh lipstick. Remember to brush your teeth if you’ve been indulging in red wine while cooking. No? White then? It’s all good – no need to spoil it with toothpaste burnt taste buds.

Add the fresh rocket to the mix, give it a stir and then add the pasta.

Lastly the ricotta. Toss very gently so it doesn’t break, and then into your server.

Give your chicken strips a very quick spin in the microwave if they’ve gotten cold, but be careful not to dry them out. 

I served the chicken strips separately so that everyone could choose whether or not they wanted vegetarian. It also makes the chicken go further when it’s not in the mix.

Serve with parmesan, ground salt and pepper and some tobacco sauce on the side, and discuss a book.

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