Diva Tasting: What’s in the Pantry Pasta…

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.

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