Carb loading? Why yes, yes I am. It’s Boston Marathon season, and the best part of carb loading is the beer pasta!
I’m actually not a huge fan of carb-y things in general. I skip the bread basket and don’t go crazy for bread or pasta unless it’s really good and usually homemade. But every now and then I get a pasta craving, and a chilly Sunday afternoon was the perfect time to let a pot of sauce bubble away.
As I mentioned earlier in the week, I unexpectedly ended up having a VERY frustrating work day on Sunday, and going into the kitchen to chop onions and pound chicken tenders was the perfect release. It’s been a week of business lessons for me, the main one being, get everything in writing. Everything.
I wanted to make a really rich and delicious tomato sauce so I started with some anchovies. This was actually my first time cooking with anchovies, and I was surprised that they didn’t smell at all.
I melted them down in a bit of olive oil with a ton of garlic and onions. Ahhh. . . the sizzling sounds and the garlicky, nutty smells. They truly transformed me from my funk, at least until I checked my email again 
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When the onions were soft, I poured in a can of crushed tomatoes and added a few spoons of tomato paste. I also added a few pinches of salt and a hefty shake of crushed red pepper.
Next came the chicken. I wanted chicken cutlets, but I accidentally bought these tenders. They were just fine; I took some of my frustration out on them to get them the same thickness, then dunked each one in flour, egg, and Italian bread crumbs.
After browning them on each side, I popped them in a 350 oven to cook through while I got my pasta going. I love these little pasta nests.
My chicken came out golden brown, the pasta perfectly al dente, and the sauce packed a flavorful punch.
I topped my bowl with some parmesan cheese, curled up on the couch, and enjoyed a leisurely Sunday evening.
What’s your favorite Sunday dinner?
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