Bucatini with Amatriciana Sauce

6 tomatoes, peeled, seeded and chopped

1/2 lb bacon chopped

3 cloves garlic chopped

2 tsp dried chili pepper

2 tbs fresh chopped basil

2 tbs fresh chopped parsley

Salt

Pepper

1 lb bucatini pasta

Pecorino cheese grated to taste

Fry bacon in large frying pan until crisp

Add garlic and fry I minute

Add tomatoes, chili, basil, parsley, salt and pepper

Simmer 10 minutes

Meanwhile cook pasta,

drain, toss with sauce and serve

Lemon Chicken with Rosemary and Garlic

3 boneless skinless chicken breasts
2 lemons
Zest one lemon
1/2 cup extra virgin olive oil
1 tbs olive oil
4 garlic cloves peeled and smashed
3 rosemary sprigs about 3" inch, strip leaves from one and chop
Salt Pepper, dried chili pepper to taste

Fresh chopped parsley

Dry chicken with paper towel and liberally sprinkle salt and pepper
Pre heat grill pan or fry pan to med high
Sear chicken 5 minutes per side
Place in roasting dish
Add remaining ingredients including left over lemon halves
Bake at 350 for one hour
Garnish with fresh chopped parsley
Use pan juices to baste meal,  often served with wilted garlic spinach, I did turnip greens and a wild rice pilaf tonight.

Zucchini Salad

Vegetables,is it it strictly a male aversion, have fallen far from my favor or flavor over the years.  And never mushy zucchini. Yuck

In an attempt at health, some of my younger friends might look at as a last ditch effort I am trying some new things.  This worked.  I wouldn't cross the street for it but it was palatable.

You need a mandolin for this or patience and a very good knife

1 small zucchini slices 1/16"

Salt pepper

Fresh herbs

Olive oil

Balsamic vinegar

Shredded Parmesan

Arrange zucchini on 2 small plates

Top with the rest of the ingredients

Serve

Mad hen (chicken with arrabiata sauce)

Arrabiata means angry and this hot spicy sauce is great meatless or with shrimp instead of chicken. Usually served with penne pasta.



4 boneless skinless chicken breast, dried with paper towel, cut in thirds
2x 28 oz can diced tomatoes
1 sm can tomato paste
5 lg cloves garlic crushed
1/4 cup chopped fresh basil
1/4 cup chopped flat leaf parsley
1/2 cup red wine
Kosher salt
Fresh ground pepper
2 tbs olive oil
2 tbs brown sugar
2 tsp crushed red chili pepper
1 medium onion chopped
1 green pepper chopped



In large Dutch oven, heat oil on medium high, brown salted and peppered chicken pieces on both sides. Remove from pan.
Add more oil fry onion, green pepper until tender, add chopped garlic and fry one minute longer.
Add wine, sugar, chili pepper, and tomato paste. Combine well. Stir in two cans tomatoes, salt pepper, parsley and basil. Bring to boil, add chicken to pot and simmer until chicken is cooked through. Serves 4.