Oppo-Eats; Oppo-Kitchen; Oppo-Foodies; It's Pasta-Time
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Hey, kids... Between oil changes, tire rotations, timing belt replacements, and un-necessary car shopping, we humans need FOOD !
So, here's something for youz guise to whip up in a jiff.
Ingredients:
Roma Tomatoes (8, cut in halves)
Garlic (6 cloves, finely diced)
Olive Oil (1/4 cup)
Salt & Pepper (to taste)
Pasta (homemade or box; spaghetti/noodles - your choice; 4 servings)
Grilled (or Fried) Chicken (Two Breasts cut in half or 8 tenderloins; optional)
Crunchy bread suitable for slicing and toasting (4 slices)
Parmigiano-Reggiano cheese - fresh grated (to taste)If you are making your own pasta, do so beforehand !
You can also prepare the tomatoes beforehand and can/jar them.
Istruzioni
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Preheat oven to 400°F, (200°C)
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On a rimmed baking sheet, pour the Olive Oil and sprinkle the 4 cloves of finely diced garlic
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Place tomatoes (cut-face down) onto the sheet
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Sprinkle salt and pepper on top
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Place in oven for 30-40 minutes (until skins are loose)
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Meanwhile, get that chicken seasoned and grilled (or fried) and keep them warm !
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Remove the tomatoes from the oven and let cool until you can handle them and then remove the skins.
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Place the tomatoes into a blender and pour all of the (cooled) oil, garlic, salt and pepper from the baking sheet on top. Puree until smooth.
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Pour roasted tomato sauce into an appropriately size pot and simmer.
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Preheat oven broiler to 450°F (230°C)
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Place the pasta in boiling water - keep an eye on it
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Slice bread 5/8" (16mm) thick and "pre-toast"
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Place toast onto baking sheet and douse with olive oil and the rest of the diced garlic.
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Sprinkle healthy mount of Parmigiano-Reggiano cheese on top
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Broil bread until the cheese just starts to bubble or turn brown - remove immediately.
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Drain Pasta
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Plate stove-side. Pasta in first; then tomato sauce; add chicken (if desired); sprinkle more cheese on top; Add a slice of bread to each pasta bowl.
If you skip the chicken, it's all good ! Eat some more bread and cheese !
Voila ! Buon Appetito!
Enjoy with your favorite libation... I prefer a medium bodied Italian red with this dish. Maybe a Sangiovese or Montepulciano d'Abruzzo...
Abbondanza !
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Oh hell yeah, a dope recipe for chicken parm
