Serves four

Morning Prep:

1. Marinate a few boneless, skinless chicken breasts in olive oil, garlic, lemon or whatever else you like in there.

Evening Prep:
1.  Preheat grill.

2. Boil water for pasta, adding a generous amount of kosher salt to the water.

3. Run tomatoes through food mill, set on a medium size extractor. Mine comes with three discs. I use the middle one for all tomatoes

4. Trim basil. Here’s how: stack about 4-5 leaves on top of each other. Roll the whole thing up. Take your thinnest, sharpest blade and make thin cuts, crosswise. This is essentially a chiffonade, but not quite as thin.

5. Grill chicken breasts. When cooked through, transfer to a cutting board and let sit for about 10-15 minutes.

For the sauce:
In a saucepan, heat 2 T olive oil over medium heat. After a minute add:

• Pinch chili flakes
• Sliced garlic

Sauté the garlic until fragrant. Then add the pureed tomatoes.  Cook for about 5 minutes until the color darkens. Then add:

• ½ cup dry white wine

Cook, uncovered for about 15 minutes.

Meanwhile, cook the pasta (12-16 oz).

When the pasta has about 5 minutes left of cooking time:

• Slice chicken and add to saucepan
  
• Add basil to saucepan
  
• Taste sauce for seasoning, adding kosher salt and pepper as needed

Drain pasta and pour into a serving bowl. Pour sauce over and stir to combine.