Penne Alla Soma Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil (about 4 quarts water, 1–2 tsp salt). Add the penne and cook according to package instructions until al dente (usually 10–12 minutes for regular penne; follow GF instructions if using gluten-free). Reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.

Finish and toss: When the sauce, chicken and spinach are ready, return the drained pasta to the pan with sauce (off direct high heat). Add 1/2 cup reserved pasta water and 1 tablespoon extra-virgin olive oil. Toss vigorously with 1/2 cup grated Grana Padano until a glossy, slightly creamy coating forms and the sauce clings to the penne. Season with freshly ground black pepper to taste. Adjust salt if needed with small pinches.

Marinate

Pound or butterfly chicken breasts to an even thickness (~1/2 inch). In a bowl combine 1 tablespoon olive oil, 1 tsp minced garlic, 1 tsp lemon zest, 3/4 tsp kosher salt and 1/2 tsp black pepper. Rub the mixture on the chicken and let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours).

Grill or pan-sear

Preheat a grill or heavy skillet over medium-high heat and oil the grates/pan lightly. Grill the breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is nicely browned. Alternatively, pan-sear in a hot skillet 4–6 minutes per side with a light swipe of oil. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Make the sauce base

In a large skillet or sauté pan heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer

Stir in 14 oz crushed tomatoes, 1 tablespoon tomato paste, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp sugar (if using), 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook, partially covered, 10–12 minutes to marry flavors. Taste and adjust seasoning.

Wilt the spinach

When the sauce has simmered and right before combining with pasta, add the 4 cups baby spinach to the simmering marinara in batches. Stir to wilt — this will take 2–3 minutes. If sauce seems thick, add a splash (1–2 tbsp) of reserved pasta water to loosen. Stir in red pepper flakes to taste if using.

Combine with chicken and serve

Add sliced grilled chicken to the sauce and spinach, stir to warm through (1–2 minutes). Turn off heat, then add the drained pasta and reserved pasta water and toss with 1/2 cup grated Grana Padano and 1 tablespoon olive oil until glossy. Divide among plates, top with additional Grana Padano and torn basil leaves if using. Serve immediately.