Paired with a Pale Ale
There’s one thing I absolutely can’t get enough of and that’s pasta. I wouldn’t want to live in a world where it didn’t exist. Any season of the year, any day of the week…pasta never gets old. What I love most about pasta is that it’s a black slate to put whatever your creative mind tells you to put in it. Because we are officially into the summer solstice, I am all about adding fresh and vibrant flavors to pasta. This pasta dish celebrates those flavors. It really doesn’t have a sauce. The “sauce” is melted butter, garlic, crushed red pepper, and basil. Yes, it’s that simple. The freshness comes from the bright cherry tomatoes, and the spicy chicken gives it that needed pop of flavor.
This garlic bucatini is a must-make as the tomatoes begin to come in season. It’s the perfect way to celebrate them! Make this recipe at some point this summer. You will make it again and again!
Beer It is because this pasta has a slightly spicy kick from the crushed red pepper and cajun seasoning that I decided to pair it with a pale ale. And to not go too far off topic, if you haven’t discovered the glory that’s in putting cajun seasoning on EVERYTHING, get on that. You can easily make your own with a few blend of spices, or buy a blend at the store. I’m serious you guys. It is perfect on everything, especially chicken. So anyway, a pale ale has the perfect amount of hoppiness to compliment the spice in this dish. Pick out a pale ale that is more on the piney, danky side. A citrus pale ale will work, but an earthier one will work much better.
Garlic Bucatini with Blistered Tomatoes and Spicy Chicken
Justine
Yields 3-4
10 minPrep Time
40 minCook Time
50 minTotal Time
Save Recipe
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons cajun seasoning
- salt and black pepper
- 1 pound bucatini (or other similar pasta)
- 1 1/2 cups cherry tomatoes, sliced in half
- olive oil
- 1/2 cup unsalted butter
- 8 cloves of garlic, finely minced
- 1 tablespoon chopped basil
- 1 teaspoon crushed red pepper
- grated parmesan cheese (topping)
- 1 teaspoon chopped parsley (topping)
Instructions
- Preheat your oven to 400 degrees F and line a large baking sheet with foil. Place the chicken on top and sprinkle with cajun seasoning. Bake chicken for 35-40 minutes or until cooked through. Remove from heat and sliced.
- While the chicken is baking, prepare the rest of your ingredients. Bring a large pot of salted water to a boil. Add the bucatini and boil until al dente, about 8-10 minutes. Drain, reserving about 1/2 cup of pasta water.
- While the bucatini is boiling, add a tablespoon of olive oil to a large saute pan set over medium-low heat. Add the tomatoes and season with salt and black pepper. Cook until the tomatoes JUST BEGIN to blister and are slightly warmed through. Remove from heat and transfer the tomatoes to a bowl. Cover. Adjust the temperature of the pan to medium.
- Add the butter to the pan and melt. Add the garlic, basil, and crushed red pepper. Cook for two minutes, and remove from heat. Season with salt and black pepper. Transfer the pasta along with 1/4 cup of pasta water to the pan with butter. Add more water as needed. Also add the chicken and tomatoes. Toss to combine. Season to taste.
- Serve the pasta topped with cheese and fresh parsley. Enjoy!
