Easy like Sunday… Night.

I spent the entirety of this weekend curled up in bed with a migraine.
While being in bed and sleeping for hours at a time is awesome, the drum and bass brain… Not so much.  I’m telling myself that the sensitivity to light is just one more step to me becoming Batman, though somehow I think it’s just hallucinations from the really interesting pain killers I’m taking.

Then comes Sunday night. I’m starving. I’m scarily un-caffeinated. I haven’t seen the inside of a supermarket in a week. All of these things are creating a vicious cycle of can’t-be-bothered-leaving-the-house syndrome.
I’m being forced to scrape the bottom on the culinary barrel. Or, just finish off whatever is left in my fridge.
Herbs left over from those brilliant Greek baked eggs. Cherry tomatoes. There’s chicken in the freezer…

Ladies and gentlemen, I’m creating magic. Pulling dinner (and probably tomorrow’s lunch), out of a hat. It’s pretty basic stuff. But it’s fast, cheap, simple and will get out through until you can make it to the shops come Monday.

Roasted Tomato and Herbed Ricotta Pasta

Ingredients
1 punnet of cherry tomatoes
1 chicken breast, diced
1/3 cup ricotta
120g dried pasta
2 cloves garlic
2 tsp chopped oregano
2 tsp chopped thyme

1. Preheat the oven to 200*.
Line a baking tray with foil. Halve the cherry tomatoes, peel the garlic, add herbs and toss with half the oil and season with salt and pepper in the tray. Place the tray in the oven, and roast for 15 to 20 minutes, until the skin starts to blister.

2. Cook pasta according to packet instructions.
In the mean time, season the chicken with salt and pepper. Pan fry the chicken in the other half of the oil.


Place the roasted tomato and garlic in a blender, blitz for a couple of seconds to chop. Mix the tomato with ricotta.

3. Drain the pasta once al dente, then return to the pan with the chicken and tomato ricotta sauce. Mix to combine until heated through.
Divide into bowls and serve with additional herbs.

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