Margherita Pasta with Grilled Chicken
from Cuisine at Home magazine, August 2010 issue

This style of pasta can be found all over Italy in the summer, when tomatoes and basil are at their peak. In Rome it's called Pasta alla Checca, although most recipes for Pasta alla Checca have you chop up the tomatoes in a fine mince so they take on more of a sauce-like texture. Checca Sauce is an uncooked tomato sauce made from fresh tomatoes, basil, fresh mozzarella, extra virgin olive oil, garlic, salt, and pepper. This sauce originated in Italy, and is mainly prepared in the summer time when the tomatoes are ripe.

Simple yet bursting with flavor, Margherita Pasta goes to the heart of what summer cooking is all about. What sets this dish apart, though, is its short list of ingredients and relatively short prep time. Fresh from-the-garden tomatoes and basil are imperative, as is fresh mozzarella. And to further highlight their flavors, all you need is good olive oil. It's important to cook the raw taste out of the garlic so it doesn't overpower the other flavors in the dish.

For the pasta:
8 oz. dry spaghetti
3 cups halved grape or cherry tomatoes (12 oz.)
2 cups diced fresh mozzarella (8 oz.)
1/4 cup extra-virgin olive oil
2 Tbsp. minced garlic
1/2 cup thinly sliced fresh basil
Salt, black pepper, and red pepper flakes to taste
Toasted pine nuts

For the chicken:
4 boneless skinless chicken breast halves (4 - 5 oz. each)
Extra-virgin olive oil
Dried oregano
salt & black pepper
red pepper flakes

Earlier in the day, or even the night before, coat chicken with oil, oregano, salt, black pepper, and pepper flakes. Place in a plastic bag in the refrigerator and let marinate. Bring to room temperature before grilling.

Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti. Cook spaghetti according to package directions; drain and set aside.

Combine tomatoes and mozzarella for the pasta in a bowl; set aside.

Grill chicken, covered, until cooked through, about 4 minutes per side. Remove chicken from grill and tent with foil; rest 3 - 4 minutes. Slice each breast into strips.

Heat 1/4 cup oil in a skillet over medium-low. When the olive oil is hot enough that it shimmers, add garlic to quickly infuse the oil with its flavor. Cook until fragrant; about 3 minutes.

Pour garlic-infused oil over tomato and cheese mixture in a large bowl. Add pasta and toss to combine. Stir in basil, season with salt, black pepper, and pepper flakes.

To serve, divide pasta mixture among 4 bowls, and top with sliced chicken and pine nuts. Good served with a Romaine salad with a creamy dressing, such as Caesar Salad.

4 servings