Thinking of cooking something fast and easy, I peeked into the fridge and decided to roast some boneless chicken legs and serve with spaghetti Aglio Olio.
This is so easy that you do not need to follow any recipe religiously. The preparation and cooking took me only 30 minutes although I would suggest that you marinate the chicken earlier to give the meat more flavor.
Simply marinate the chicken legs with whatever herbs and seasoning that you like or can find in the kitchen and grill them in pre-heated oven at 190C for 30 minutes (longer if legs are with bone).
Meanwhile, boil pasta with salt and olive oil to al dante, drained (reserve some of the pasta water) and put aside. Saute lots of garlic and red pepper flakes (you can skip the chilli and add dried mixed herbs for the kids; or use chilli padi if you like spice like me) in extra virgin olive oil for few minutes until just before the garlic start to brown (You do not want to burn the garlic). Then add the cooked pasta, salt and pepper and little portion of the reserved pasta water. Toss to combine. Serve immediately with the chicken.
We had the Aglio Olio pasta served with the 2010 Sauvignon Blanc from Honig, Napa Valley.
The pasta dish was deceptively simple as the pasta was infused with the flavor of garlic and olive oil and the baked chicken flavourful and juicy. But what really heightened the flavour for me was the Sauvignon Blanc. Blended with Semillon and Muscat, this refreshing and medium bodied wine abounded with aromas of honeysuckle, grapefruit, and lemongrass mingled with mango, kiwi, peach, and grapefruit rind. The finish was long and crisp.
Chilled at the right temperature, it was a perfect wine to cap off the meal.
A simple but very satisfying meal.