What’s In The Pantry Pasta?
7 Ounces Fusilli Pasta Or Any Short Pasta
2 Teaspoons Olive Oil
1 Small Shallot, Minced
2 Ounces Oil-Cured Black Olives, Drained
2 Ounces Sun Dried Tomatoes In Oil, Drained And Chopped
1 Ounce Capers In Brine, Drained
1 Can Cubed Chicken, Drained
6 Tablespoons Grated Pecorino Romano Cheese (2 Reserved)
Step 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
Step 2 Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers and canned chicken. Add 4 Tablespoons Cheese, Mix well and remove from heat.
Step 3 Drain pasta, add to the skillet, and toss to coat. Top with Romano cheese and serve.