Yet Another Quick Pasta Dish – With Pan-Roasted Tomatoes

Page copy protected against web site content infringement by Copyscape

I know I feature way too many pasta dishes, sorry. I don’t cook as much as I’d like and lately things have been crowding in. I’d love for an entire weekend of leisurely cooking at some point soon. In the mean time, this will have to suffice.

I like chicken baked in the oven plain and simple till the juices flow and the skin is crisp. Poured onto warm pasta, it makes a simple dish incredibly yummy. This time I thought I’d use some cherry tomatoes and roast them over low heat in a frying pan. Slip in some crushed garlic and the juices come out sweet and aromatic. Let the mixture cook slowly over low heat to intensify the juices while the pasta cooks. Pour in the chicken juices, toss in the asparagus spears at the last moment, then mix with the cooked pasta. Season with plenty of freshly grounded black pepper and sea salt and a great lunch is served.

IMG_3322

Here’s the recipe if you must.

Ingredients:

1 chicken leg, deboned
2 tbsp olive oil
2 cloves garlic, crushed
8 cherry tomatoes
enough pasta for one person, linguine perhaps
10 mini asparagus spears, cut into short lengths

Method:

  1. Preheat the oven to 150ÂșC.
  2. Separate the skin from the deboned chicken leg and lay each flat on a baking tray lined with aluminium foil, taking care that they are far apart enough that the juices stay away from the skin. This way the skin becomes nice and crisp. Bake for 20 minutes or until chicken is done. If the skin isn’t crisp yet, grill till it is.
  3. Let the chicken sit and cool so the juices ooze out.
  4. In the mean time, heat the olive oil gently in a frying pan and then sweat the garlic and tomatoes till just on the verge of brown. This takes a while, so be patient.
  5. Cook the pasta in plenty of salt water till al dente.
  6. When the pasta is just about ready, pour the chicken juices into the frying pan and turn up the heat. Toss in the asparagus and stir till just cooked, about 30 seconds.
  7. Now toss in the pasta and stir till the noodles are completely coated. Season well to taste with salt and pepper.
  8. Turn onto plate, top with chicken and crispy skin and dig in!

Serves 1.

La Nonna: Good but Flawed

Page copy protected against web site content infringement by Copyscape

La Nonna’d been on my to-try list for a while. We went there one gloomy Sunday for a pick-me-up lunch. I liked how hot bread came quite swiftly. There was the crispy flat bread and the softer bun to choose from. The bun was very tasty with the olive oil and balsamic vinegar provided at the table. Nothing like hot bread to start a meal. The only problem was that the flat bread wasn’t that great and the bun was the type that would go stale once cold. Everything had to be eaten hot and eaten now.

IMG_0645

We ordered a couple of specials as appetisers. The first was pan-fried mozzarella wrapped in pancetta. It was a rather decent dish that was pretty well executed especially with the drizzle of balsamic vinegar as a finishing touch. Two flaws marred the dish: first, the cheese was a rather run of the mill mozzarella. Next, the cheese wasn’t oozy at all. The best part is that if the cheese was good, it wouldn’t matter if it wasn’t oozy. And conversely, if the cheese was oozy, it wouldn’t matter if it wasn’t very good!

IMG_0648

Next up was the spicy sausages. These were very tasty, but I felt that they were so heavy-handed with the spice that I couldn’t quite enjoy the meaty flavour. A little more restraint with the chilli and it would have been just perfect. The new potatoes on the side were excellent, particularly paired with the mustard. Again, another dish where a little tweak would have made it just perfect.

IMG_0649

Next came our main course of the house special pizza. It had asparagus, truffle and a runny egg on it. The combination was very good, especially the truffle and egg. I liked how the truffle aroma was just right, enough to entice but not too heavy to drown out everything else. By now you must be wondering about the downside. It was the crust. It tasted and looked frozen as the edges were too uniform and the flavour too flat. Freshly made pizza dough always has the most amazing medley of smells which this version lacked. Again, such a pity.

IMG_0653

After the mains, we had a cappuccino to recuperate. Here I had no complaint as the coffee was rich and robust. Thumbs up.

IMG_0656

And then dessert. DC and I are split on this. I liked the crust but wasn’t sure about the apple filling. DC found the crust too hard and liked the filling a lot. He also liked the rather novel combination of chocolate ice cream with apple tart. I wasn’t sure. Here, it wasn’t so much good but flawed, it was more good but controversial!

IMG_0660

La Nonna seems to be a restaurant that’s on the brink of going downhill. There’s lots of promise in the food and good flavours to be found, just that the chef needs to be vigilant and not cut corners. All its flaws are very much fixable, I hope they do something about it soon.

La Nonna
76 Namly Place
Tel: 6762 1587