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Olive Harvesters' Penne Pasta




Source of Recipe


Chef Sandro Gamba – NoMI


List of Ingredients




1 cup scallions
1 clove garlic
2 tablespoons olive oil
4 cups penne pasta, dry
4 cups water
½ cup sun-dried tomatoes
½ cup nicoise olives
5 basil leaves
½ cup Parmigiano, grated
4 chicken breasts

Recipe



1. Cut each chicken breast into 8 pieces. Set aside.
2. Clean and cut scallions in two pieces.
3. Sauté scallions and garlic in the olive oil.
4. Add the chicken and sauté, evenly browning all sides of the chicken segments.
5. Add the pasta and just enough water to cover the pasta.
6. Reduce to low heat.
7. Periodically add more of the left-over water, until the pasta is al dente.
8. When pasta is al dente, add sun-dried tomatoes, olives and basil. Mix together.

Finish:
Plate the pasta, drizzling the remaining juice from the pot and Parmigiano on top. You can also add a few drops of olive oil and additional leaves of basil for decoration.

Serves 4.