Via Toscana Copycat

Roasted garlic, fresh Roma Tomato, Basil, extra-virgin Olive Oil

Yield: 2

Via Toscana ()

• ½head roasted garlic
• 8oz capellini
• 4TBS olive oil
• 1-2Roma tomatoes, seeded & diced
• basil, julienned

Optional

• 110-12 oz chicken breast, boneless, skinless
• olive oil as needed.
• salt & pepper
• parmesan cheese

Cook pasta:
Heat 3-4 quarts water to boiling in a large pot. Season generously with salt when boiling.
Add and cook capellini al dente.
Reserve 1 cup cooking water and drain.

Chicken:
While capellini is cooking, season and sauté the chicken breast in a sauté pan over medium high heat. Remove to plate, covered lightly in foil.

Sauce & finish:
Heat 2 TBS olive oil in the sauté pan over medium heat and add roasted garlic cloves.
Mash garlic and heat for 30 seconds.
Add drained capellini and mix well.
Add 2 TBS reserved cooking water.
Cook and mix well to create an emulsion.
Add diced Roma tomato and mix.
Slice chicken breast on an angle and arrange on top of pasta.
Serve.