It’s no secret that I am a pasta lover. And this specific recipe is one of my favorites. Simple bright flavors make this perfect for a summer dinner complete with crisp white wine. I really can’t say enough about this. It’s just plain good y’all!
You will need: cappellini noodles, cherry tomatoes, white wine, garlic, olive oil, chicken thighs, red pepper flakes, pine nuts, fresh basil, & salt.
Preheat oven to 400 degrees. In a large oven proof pot or pan combine your cherry tomatoes, white wine, olive oil, salt, red pepper flakes & garlic.
Put in the oven and roast for 45 minutes. Half way through give them a gentle stir.
Meanwhile, salt & pepper your chicken thighs and grill those babies up.
Remove chicken from grill once cooked through. Cook your noodles to al dente & drain.
After 45 minutes remove tomatoes from oven.
Toss your tomatoes with the noodles. Slice the grilled chicken and serve noodles with chicken slices on top. Garnish with fresh basil & pine nuts.
Roasted Cherry Tomato Cappellini
2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup pine nuts
2 Chicken breasts
Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
Meanwhile, cook chicken thighs until done. Cook pasta in salted water according to al dente package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine.