Rotochick boobs need help – on their own they’re about as tasty as a cardboard box and pale as me before a spray tan. Adding them to ribbony pasta mixed with the easiest roasted tomatoes and tiny Mozz balls upgrades our rotochickies like an A cup boosted to a perfect C.
- 1 ½ pounds small vine-ripened or Roma tomatoes, halved
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 8 ounces pappardelle pasta
- 4 cloves garlic, minced
- 1 rotochick chicken breast, skin removed, torn into bite-sized pieces (about 1 1/2 cups torn chicken)
- 6 ounces mini Mozzarella balls (bocconcini)
- 1 cup finely grated Parmigiano Reggiano cheese, plus more for garnishing
- Fresh chopped basil or oregano for garnish
Roast the tomatoes:
Preheat the oven to 400°F. Arrange the tomatoes on a large rimmed baking sheet, drizzle with 2 tablespoons of the oil, and sprinkle with salt and pepper, and then the oregano all over the tomatoes. Roast until the tomatoes shrivel slightly and the edges are golden, 20 minutes.
Make the pasta:
While the tomatoes are roasting, bring a large pot of generously salted water to a boil (the water should taste like the ocean). During the last 5 minutes of the tomatoes roasting, drop the pappardelle into the water and cook according to package directions (usually 4 to 6 minutes). Reserve ½ cup of the pasta water and drain the pasta (don’t rinse it). Return the pot to the stove, heat the remaining 2 tablespoons olive oil in the pot and cook the garlic, stirring, until fragrant, 2 minutes. Remove the tomatoes from the oven, dump them and any accumulated juices right into the pot, and mash slightly. Add the pasta, chicken, mozzarella balls, parm, a generous amount of salt and pepper and a little bit of the pasta water and cook, tossing, adding more pasta water as necessary, until the mozz starts to stretch and the sauce thickens, 3 to 4 minutes. Divide among bowls and garnish with more cheese and chopped herbs.