“Our need will be our creator.”

Plato

Hi there,

This recipe grew out of looking in the refrigerator, hoping for inspiration and a desire to use leftovers. What greeted me upon inspection of the interior of the said refrigerator was a half-eaten rotisserie chicken, four end-of-season tomatoes, and a bag of baby spinach. All summer, I kept reading recipes for fresh tomato sauce created by grating the whole tomato on a box grater. I thought, why not give this technique a try? I put these lonely ingredients together, and they rewarded me with a flavor-filled dinner. Remember, since tomatoes are at their peak during late summer, this recipe is a perfect way to make the most of their deliciousness. So, please hurry and try it before the tomatoes disappear from the market.

Time to put on your apron!

Ingredients:

-1/2 rotisserie chicken, shredded

– 2 cups grated tomatoes

– 8 ounces bow tie pasta

– 1/2 cup grated parmesan cheese

– 2 cups fresh spinach leaves

-1 tablespoon of EVOO

-1/2 tablespoon chili crisp

– Salt and pepper to taste

Preparation:

1. Cook the bow tie pasta according to the package instructions for al dente. Drain and set aside.

2. Heat a tablespoon of olive oil and 1/2 tablespoon of chili crisp over medium heat in a large skillet. Add the grated tomatoes and cook for 5 minutes, stirring occasionally.

3. Add the fresh spinach leaves and the shredded chicken to the skillet and cook until wilted about 2-3 minutes.

4. Reduce the heat to low and add the cooked bow-tie pasta to the skillet. Mix well to combine the pasta with the tomato and spinach mixture.

5. Sprinkle the grated parmesan cheese over the pasta and toss until the cheese melts and coats the pasta evenly.

6. Season with salt and pepper to taste. Adjust the seasoning as desired.

7. Remove from heat and serve the Grated Tomato Pasta hot. Optionally, garnish with additional parmesan cheese and fresh basil leaves.

What’s up next? Next Tuesday Tuna Steak and Roasted Broccoli