Episode 3: Lazy Girl Pasta ! And Local Lingo Explained!

Ingredients

• 4 tablespoons Olive Oil (extra virgin, divided)
• 2 cups Cherry Tomatoes (halved)
• 1 medium Yellow Onion (quartered, skin left on)
• 4 large Garlic Cloves (top of each clove trimmed, skin partially left on)
• 1/4 cup Fresh Parsley (roughly chopped, some leaves left whole for char)
• 2 tablespoons Feta Cheese (crumbled)
• 2 pieces Chicken Cutlets (about 4‑5 oz each, trimmed)
• 12 ounces Chickpea Pasta (or any short pasta of choice)
• 1 teaspoon Dried Oregano (plus extra for finishing)
• 1/4 teaspoon Cayenne Pepper (adjust to taste)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 320°F (160°C) and let it preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 320°F

2. Prepare Vegetables for Roasting

   Drizzle 2 Tbsp olive oil over the cast‑iron skillet. Add halved tomatoes, quartered onion, whole garlic cloves (top trimmed, skin partially left on) and the chopped parsley. Toss gently to coat.

   Time: PT5M

3. Roast the Sauce Base

   Place the skillet in the preheated oven and roast for 30 minutes, stirring once halfway through, until the tomatoes are soft, the onion is caramelized and the parsley is slightly charred.

   Time: PT30M

   Temperature: 320°F

4. Boil Pasta Water

   Fill a large pot with water, bring to a rolling boil, and add a generous pinch of salt (about 1‑2 Tbsp).

   Time: PT5M

5. Season Chicken Cutlets

   Pat the chicken dry, then rub with 1 tsp olive oil, 1/4 tsp cayenne, 1 tsp dried oregano, and a pinch of salt and pepper.

   Time: PT2M

6. Cook Chicken

   Heat 1 Tbsp olive oil in the cast‑iron skillet over medium‑high heat. Add the chicken cutlets and cook 6‑8 minutes per side, or until the interior reaches 165°F and the exterior is nicely browned.

   Time: PT12M

7. Cook Pasta

   Add the chickpea pasta to the boiling salted water and cook 6‑8 minutes, stirring occasionally, until al dente.

   Time: PT8M

8. Drain Pasta

   Drain the pasta in a colander and set aside.

   Time: PT0M

9. Blend Roasted Sauce

   Remove the skillet from the oven. Transfer the roasted tomatoes, onion, garlic, and parsley to a blender. Add the crumbled feta and blend until smooth, adding a splash of reserved pasta water if needed.

   Time: PT5M

10. Combine Everything

    Return the blended sauce to the skillet over low heat. Add the cooked chicken (sliced or whole) and the drained pasta. Toss to coat, seasoning with extra salt, pepper, and a pinch of oregano. Warm through for 2‑3 minutes.

    Time: PT5M

11. Plate and Garnish

    Serve the pasta on plates, garnish with the remaining fresh parsley and an extra drizzle of olive oil if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

45 g

Fat

16 g

Fiber

9 g