Summer Rigatoni

Rigatoni with roasted chicken, fresh tomato sauce, mozzarella, and basil

A warm-weather pasta built around ripe tomato, basil, fresh mozzarella, and simply roasted chicken. The mozzarella goes on after the heat is off so it softens into the pasta without turning rubbery.

Equipment Needed

• Baking sheet
• Large pot
• Large skillet
• Colander
• Instant-read thermometer

Summer Rigatoni

A warm-weather pasta built around ripe tomato, basil, fresh mozzarella, and simply roasted chicken. The mozzarella goes on after the heat is off so it softens into the pasta without turning rubbery.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Chicken

• 1 large boneless skinless chicken breast
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Pasta and Sauce

• 6 oz rigatoni
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 medium ripe heirloom tomato diced
• Kosher salt and black pepper to taste
• Pinch red pepper flakes (optional) optional
• 1/4 cup reserved pasta water
• 2 tablespoons torn fresh basil
• 4 oz fresh mozzarella balls halved if large
• Balsamic glaze or olive oil for finishing (optional); optional

Method

 

1. Preheat the oven to 425°F. Rub 1 chicken breast with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon oregano, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lemon juice. Roast 18 to 22 minutes, until 165°F. Rest 5 minutes, then slice.
2. Cook 6 ounces rigatoni in well-salted water until al dente. Reserve 1/4 cup pasta water and drain.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds. Add 1 diced heirloom tomato and cook 5 to 7 minutes, until it breaks down into a chunky sauce. Season with salt, pepper, and optional red pepper flakes.
4. Add the rigatoni and toss. Use reserved pasta water a tablespoon at a time if the sauce needs loosening. Turn off the heat and fold in 2 tablespoons torn basil.
5. Divide the pasta between two bowls. Top with sliced chicken and 4 ounces fresh mozzarella. Let the residual heat soften the cheese, then finish with optional balsamic glaze or olive oil.

How to Know It's Done

• Chicken: 165°F. Pasta: al dente. Tomato sauce: loose and chunky, not cooked down to a thick marinara.

Cook's Notes

• Add the mozzarella only after the heat is off; prolonged cooking makes fresh mozzarella tough and watery.