Passionate about Pasta

Back when I started cooking I would make only pasta's, the reason 'back when I' is because this was a time when I had access to only one local brand of pasta which had about 3 variant/shapes to choose from. If I had the time I would trudge over to INA market and buy a precious pack of spaghetti and then try and make it last across 3-4 meals, those were such tragic days for my kitchen. I loved experimenting with sauces and cheese for which I would go to South Extension. How things have changed in the last 5 years? I can now home deliver Scamorza, choose from over 20 varieties of pasta and even buy bottled sauces, which I hope I never have to but still! Honesty, making pasta is the easiest way to put a hearty meal together, we team it up with a nice crusty bread and arugula leaves and olives on the side to make it a complete meal. I am personally more fond of cheese based sauces, though when I have the patience to oven roast tomatoes or make a jar of pesto then I indulge in my other two favourites Primavera and Puttanesca.

After my enlightening and gorgeous experience at Olive Bar & Kitchen last weekend I once again got inspired into pasta making. I had a tuck basket at  my disposal with some of the best Olive oils (Leonardo), Olives (Leonardo) and Penne and Spaghetti (also Leonardo), and I could hear the basket beckoning me to my favourite room in my home, my kitchen! After rummaging through my fridge I found bell peppers and two chicken breasts marinated in white wine vinegar, salt, pepper and chilli flakes. So the dinner for the evening was due to be - pan fried chicken strips in a three cheese sauce with penne.... mmmm!

Ingredients:

2 chicken breasts, marinated in white wine vinegar, salt, pepper and chilli flakes
4 tbsp Leonardo Olive Oil for pan frying

(Pan fry for 3-4 minutes on each side and put aside. If the chicken has not been marinated long enough then fry a bit longer. If the chicken breasts are thick, you can use a mallet to flatten them a bit)

1 cup red and yellow bell peppers, sliced into think strips
6-8 garlic cloves smashed
1 tbsp butter
4 tbsp flour
2 cups of milk
2 tsp pasta seasoning (I use Keya)
1 ball of Bocconcini
1/2 cup Fontina or cheddar, grated/crumbled
2 tbsp Parmesan, grated and used for sprinkling when served
Salt and Pepper


(a lot of this is by instinct so don't put in all the milk, start with half and use a whisk to move the sauce around while it thickens, add milk depending upon the consistency you want, I like for the sauce to be the consistency of thick/clotted cream)

1 cup of Leonardo Penne Pasta
1 ltr water
1 tsp Leonardo Olive Oil

(Boil the pasta as per instructions. I don't like 'al dente' pasta on the other I don't like it mushy either, it needs to be cooked to perfection. I have tried different brands and I felt Leonardo cooks the fastest and doesn't have a white floury, starchy residue in the water)

Method:

Pan fry the chicken and set aside, in the same pan add the knob of butter and throw in the garlic, fry for a minute or so and add the bell pepper strips. Fry for 2-3 minutes on a low flame, then add the flour, mix it around and let is cook for few minutes. Use a wire whisk to blend in the milk, I use warm milk which helps in avoiding lumps. Keep stirring gently as the sauce thickens, use milk to check the consistency, then add the seasonings. Break the bocconcini into chunks and add those, then the Fontina or cheddar, both add a butteriness to the sauce, though Cheddar is a tad more pungent and sharp. Cut the pan fried chicken breast into strips and add to the sauce. That's it, the sauce is done.

To assemble, put the boiled Penne, top with the sauce, sprinkle grated parmesan over it and serve with warm crusty bread or slices of garlic bread and arugula leaves. I love the combination of hot and cold foods, so I make a quick salad of arugula, pine nuts and garlic slivers, dressed with Leonardo Extra Virgin Olive Oil, lemon juice, Tabasco, salt and pepper. Enjoy!