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Quick and easy, this dish is sure to make summer cuisine a breeze, especially on those hot scorching summer days!
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1/ 500gm packet fresh pasta cooked in 5L boiling water with a dash of salt
4 tbsp extra virgin olive oil
1 cup roughly chopped Italian parsley
½ cup sliced kalamatta black olives
1 cup grape tomato cut in half
1/3 cup grated Parmesan cheese
Sea salt pepper to taste
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While the cooked pasta is still steaming to al dente transfer hot pasta into a hot non -wok or a large frying pan with a little splash of olive oil, then toss all prepped
ingredients, mix until all the cheese has melted through, season to taste. This should only take around 1 minute to toss together.
Marinated chicken thigh
500gm no bones skinless free-range chicken thigh trimmed to 1cm thick
2 tbsp extra virgin olive oil
2 tbsp balsamic glaze
1 tbsp honey or brown sugar
2 teaspoon sweet paprika
2 tbsp fresh rosemary
2 cloves of crushed garlic
Pat trimmed chicken thigh meat until dry. Toss all the ingredients and allow marinating for 20 minutes.
Grilling chicken thighs
Pre–heat a heavy based flat grill on medium heat for 5 to 7 minutes so it's good and hot. Cook chicken skin side down 4 to 5 minutes until the chicken is ¾ cooked. Turn chicken over and cook another 2 minutes and they're done.
Allow chicken to rest for 3 minutes in a small bowl and reserve juices. Cut chicken into 1/3 and place them on the top of the pasta. Pour excess juices over the pasta.
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