Fire Island Burst-Tomato Pasta

• portionen: MAKES 4 SERVINGS

Zutaten

Burst-Tomato Pasta

4 ounces soft goat cheese

1 tablespoon finely chopped fresh flat-leaf parsley

Finely grated zest of 1 lemon

¼ cup extra-virgin olive oil

8 garlic cloves, sliced

6 to 8 large tomatoes, cut into 1-inch chunks, or 3 pints cherry or grape tomatoes

3 to 4 tablespoons chopped fresh basil leaves, plus hand-torn leaves for garnish

2 teaspoons kosher salt, plus more as needed

1 teaspoon red wine vinegar

1 pound linguine

Breaded Chicken

4 chicken cutlets

½ cup all-purpose flour

1½ teaspoons kosher salt

⅛ teaspoon ground black pepper

1 large egg

1 tablespoon water

2 cups dry plain bread crumbs

Anweisungen

Burst-Tomato Pasta

1. Mix together the goat cheese, parsley, and lemon zest in a small bowl. Using your hands, roll the mix- ture into small balls. Put the balls in a bowl, cover, and refrigerate.

2. Place a large pot of salted water over high heat for cooking the pasta. While it is heating, heat the oil in a large saucepan over medium-low heat. Stir in the garlic and cook until fragrant and tender but not browned, 5 to 7 minutes.

3. Add the tomatoes to the pan with the garlic and cook until tender, 15 to 20 minutes. While the toma- toes cook, prep the Breaded Chicken (below) through step 2.

4. Smash down the tomatoes with a wooden spoon and stir in 3 tablespoons of the basil and the salt and vinegar. Continue to cook until the sauce reaches a consistency you like, 5 to 15 minutes. (My preference is sauce that's not too wet but still able to coat the pasta.) Reduce the heat to low to keep the sauce warm. Meanwhile, while the sauce cooks, add the linguine to the now-boiling water and cook according to the package directions until al dente. Also complete step 3 of the Breaded Chicken.

5. When the linguine is done, drain it, reserving 1 cup of the cooking water. Taste the sauce and add more salt or chopped basil if you wish. Add the linguine to the sauce and toss to mix. If your sauce is thicker than you like, stir in some of the cooking water to thin it.

6. To serve, divide the sauced linguine among four dinner plates. Arrange the chicken on top of each portion. Drop a few of the herbed cheese balls on top and scatter some torn basil over all.

Breaded Chicken

1. Preheat the oven to 450ºF. Whisk together the flour, ¼ teaspoon of the salt, and ⅓ teaspoon of the pep- per on a small plate. Whisk together the egg, water, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper in a shallow bowl. Mix the bread crumbs with the remaining 1 teaspoon salt and ¼ teaspoon pepper in a second shallow bowl.

2. One at a time, dip each cutlet first in the flour, turning to dust each side and shaking off any excess; then into the egg mixture, turning to coat both sides and allowing any excess to drip off; and finally into the bread crumbs, making sure the crumbs coat all sides of the cutlet. Lay the coated cutlets on a wire rack set on a baking sheet. You can drizzle or spray the cutlets with olive oil if you like but it's not necessary.

3. Bake the chicken until it is cooked through, 8 to 10 minutes. Let the cutlets rest for 2 to 3 minutes, then cut them crosswise into 1-inch-wide strips.

Notizen

Form Lisa Ruth Krueger. Cookbook- Meat on the Side