This beloved and long-time signature dish at Quattro was created by Antonio Corsi late one night, after hours. As James Paré says, it will never go off the menu.
Serves 2
Time: 45 minutes
- 220 grams spaghetti (good-quality dry pasta, like De Cecco)
- ¼ cup olive oil
- 140 grams ground free-range chicken breast
- 1 teaspoon kosher salt
- ¼ cup garlic cloves, crushed
- 1 teaspoon chili flakes
- 3 tablespoons Italian parsley chiffonade, chopped in thin flat strips
- ¼ cup black beans (ideally not canned)
- ⅜ cup tomato sauce (smooth purée)
Cook pasta according to the package instructions (2 minutes less for al dente).
Meanwhile, in a cold saucepan add olive oil, chicken and salt. Heat pan and cook chicken slowly on low heat to confit while breaking the chicken up.
Add garlic, chili flakes and parsley. Cook for about 30 seconds, increasing heat to medium and stirring constantly, until the garlic is cooked and the parsley sizzles.
Add black beans and tomato sauce and bring to a simmer. Remove from heat and stir vigorously to emulsify the olive oil and tomato sauce. Taste and season as necessary.
Toss pasta with the sauce and serve immediately. Buon appetito!