I bought some fresh squid ink fettuccine at Union Market because tomatoes look so beautiful set against the black color. I believe that food not only has to taste good, but it also has to have aesthetic appeal. Tomatoes and squid ink pasta are an artful combo.
This dish is made in one pan. Everything goes in almost at once and is set on a medium low flame for about an hour. Here's what I did:
ON THE CUTTING BOARD:
Chicken thighs, tomatoes, cauliflower, red onions, fingerling potatoes,
carrot, half a lemon, chopped jalapeno pepper, fresh squid ink and regular fettuccine,
sea salt, pepper, oregano, Mediterranean herb mix
STEP ONE:
Heat 2 T. oil in a big pan. Add about a 1/4 tsp. salt, a generous grind of pepper, 1/2 tsp. turmeric and 1/2 tsp. oregano. Turn down the heat and allow the herbs and spices to infuse the oil for a few minutes.
STEP TWO:
Turn the heat up to high and add the chicken pieces. The chicken will seal in the flavor of the oil and turn a golden brown in just a few minutes. Turn pieces, allow to sizzle for a couple more minutes and then turn the heat to low. Sprinkle generously with the Mediterranean herb mix.
Start water for pasta.
STEP THREE:
Add the potatoes, onion rings, carrots and chopped jalapeño. Sprinkle with salt and pepper. I had some red wine on hand, so I added about a 1/4 cup to the pan. Allow to simmer for about 10 minutes. Add the cauliflower and tomatoes and cook for another 5 minutes or so until the cauliflower is almost tender. Squirt some lemon juice on top once you remove the pan from the heat.
Cook the pasta until al dente.
I served this dish with a spinach, avocado and fig salad with a simple lemon juice and olive oil
dressing.
ALLA VOSTRA SALUTE!
