The Sunny Lifestyle of a Home Journalist

Tuesday, November 3, 2015


Pappa al Pomodoro

It might sound disgusting to you, but I really love soggy food. Most of it. Cereal is better after it's been sitting in the milk for a few minutes. Peanut butter and jelly is better after it's been smashed in the corner of a lunch box for a few days.

In my high school speech class, for my demonstration speech, I showed the whole class how to make a proper PB & J. My instructions included setting your sandwich near a sunny window and letting the jelly soak and bake into the bread until the sandwich was practically purple. I wasn't the most popular girl in 10th grade.

That's why this recipe appealed to me. And I promise it's not as gloppy as it sounds. It ended up really good, not just according to a weirdo like me.

Pappa al Pomodoro

Serves 3-4.

(Adapted from Good Eggs.)

-1 15 ounce can tomato sauce

-1 tomato, chopped

-1 onion, chopped

-2 handfuls baby spinach

-2 large garlic cloves, chopped

-4 pieces day-old bread

-salt, pepper, Italian seasoning and dry basil to taste

-2 tsp olive oil

-1 cup shredded mozzarella cheese

-1 cooked chicken breast, shredded

Preheat the oven to 350. Simmer the tomato sauce and season it to boil. Add water to thin. Cook garlic, tomatoes and spinach together with the oil and chicken.  Toast bread until it’s hard but not dark.

Crumble bread into 2-3” pieces in the bottom of a loaf-sized baking pan. Add chicken mixture on top, then half the cheese. Pour and evenly distribute the sauce. Sprinkle on the rest of the cheese. Bake 15 minutes. Sprinkle with Italian seasoning and basil.


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