Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat the oven to 450°F. Trim 12 oz eggplant and cut into 3/4-inch cubes. Toss on a large rimmed baking sheet with 2 tablespoons olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer.

2. 2.

   Halve 1 pint Sungold cherry tomatoes (about 10 oz). Mince 3 garlic cloves and thinly slice 1/4 oz basil leaves, keeping each ingredient separate.

3. 3.

   Cut 8 oz chicken breast into 3/4-inch pieces. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Wash your hands and clean the cutting board after handling the chicken.

4. 4.

   Roast the eggplant for 20–25 minutes, turning halfway through, until browned and creamy inside. Meanwhile, cook the pasta and skillet components.

5. 5.

   Bring 2 quarts water to a boil in a medium-large pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz penne. Cook for 1 minute less than the package’s al dente time. Reserve 3/4 cup pasta water before draining.

6. 6.

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and the thickest pieces reach 165°F. Transfer to a clean plate.

7. 7.

   Reduce the skillet heat to medium. Add the minced garlic and 1/8 teaspoon red pepper flakes; stir for 30 seconds. Add the halved tomatoes and 1/2 teaspoon fine sea salt. Cook for 6–8 minutes, stirring and gently crushing some tomatoes, until juicy and softened. If the pan becomes dry, add 1/4 cup plain water.

8. 8.

   Add the drained penne, roasted eggplant and cooked chicken with its collected juices to the tomato sauce. Pour in 1/4 cup reserved pasta water and toss over medium heat for 1–2 minutes, until the pasta is al dente and glossy. Add more reserved pasta water, 1 tablespoon at a time, up to the remaining 1/2 cup, only as needed to loosen the sauce.

9. 9.

   Remove from the heat and fold in the sliced basil. Divide between two shallow bowls, arranging some golden tomatoes and browned eggplant on top.

Want more detail? See the temperature guide.