I love the flavors in this easy-to-prepare rigatoni dish. Pulling the meat off the bones of a store-bought rotisserie chicken is a twofer endeavor; the pulled chicken is delicious in endless dishes and the bones can be used to enrich broth.
If you like, use a crumbled feta that has Mediterranean-style ingredients added.
Yield: 4 servings
Kosher salt and freshly ground black pepper
14 ounces dried rigatoni pasta
3 tablespoons olive oil, plus more for drizzling
1 rotisserie chicken, skin removed and meat pulled from bones. about 3 cups (reserve bones and skin to enrich broth to use in another dish if desired)
2 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juices, San Marzano brand preferred
1/2 pound crumbled feta cheese
1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1/2 cup of the pasta water before draining the pasta.
2. Meanwhile, put a large skillet over medium heat. Add the olive oil followed by the pulled chicken meat and garlic; cook, stirring occasionally, until garlic softens and becomes fragrant, about 1 minute.
3. Crush the tomatoes in your hand to break them up (this can be messy, so I do this in a deep bowl) and add them with their juice to the pan. Season with salt and pepper to taste. Cook on medium-high until slightly reduced, about 2 to 3 minutes.
4. Add the pasta and reserved pasta water to the pan and cook for 1 minute, stirring to blend.
5. Remove from the heat and stir in half of the feta. Top the pasta with the remaining feta, drizzle with a little olive oil, and serve.
Source: Adapted from “Michael Symon’s 5 in 5 For Every Season” by Michael Symon (Clarkson Potter, $19.99)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail. com.
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