The Busy Gourmand

This makes a quick, satisfying dish.  With some red sauce and a couple of pantry ingredients people will think you have been slaving over a hot stove all day.  The use of the fancy name is optional.  “Pasta Melange” works just as well.

• 4 cups red tomato sauce
• 2 precooked chicken breasts, roasted is best
• 8 martini olives with or without pimento
• 1 tablespoon capers
• 1 small jar marinated artichoke hearts
• 1 pound pasta, penne, fusilli, or farfalle recommended
• kosher salt
• freshly ground black pepper
• parmigiano-reggiano cheese for topping

Heat the tomato sauce to a simmer.  Chop the chicken breasts into 1/2 inch dice.  Cut the olives in quarters and the artichokes in half.  Add the olives, the capers, the artichokes and the chicken to the sauce.  Simmer for about 10 to 15 minutes so the flavors can incorporate.

Meanwhile heat a large pot of salted water to the boil.  Add the pasta and cook until al dente.

In a large mixing bowl ladle a large spoonful of pasta water into the bowl.  Drain the pasta.  Add the pasta to the bowl followed by the sauce.  Toss the pasta and sauce until the pasta is evenly coated.  Distribute the pasta into four smaller bowls and top with the cheese.