Za'atar Cacio e Pepe
This one-pot Za’atar Cacio e Pepe with chicken and olives is a spin on traditional Cacio e Pepe. Inspired by Yotam Ottolenghi, this recipe gets a flavor boost from za’atar and garlic and is a quick and easy family favorite in our home.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1.3 l water
- Salt
- 400 g dried pasta of your choice
- 2 tbsp olive oil or butter
- 1 tbsp za’atar
- 2 tsp freshly cracked black pepper
- 1/2 a small yellow onion - finely diced
- 2 clove garlic - finely diced
- 1 chicken breast - finely diced
- 2 tbsp pecorino romano (very finely grated)
- 2 tsp chopped olives
Instructions
- 1
Start by peeling the skin of the onion and garlic and dice them up finely.
- 2
Also, dice the chicken breast up into very small pieces - I chose to dice up the chicken into smaller than bite-sized pieces.
- 3
If you are using olives, chop them up as well so all the ingredients are prepped and ready.
- 4
Bring the water to a boil in a large pan.
- 5
Add the pasta to the water along with a couple of pinches of salt. Let pasta boil until it is barely al-dente (about 2 minutes less than package specifies to boil it for), stirring often so the pasta does not stick.
- 6
When done, drain the pasta water into a container and set pasta and pasta cooking water aside.
- 7
Add oil or butter to the large pan.
- 8
Add in the za’atar and pepper and stir so the spices toast - about a minute or so.
- 9
Add in the chopped onion and garlic and stir well for about 5 minutes.
- 10
Then add in the finely diced chicken and stir well until the chicken is cooked. As the chicken is diced so finely, it should cook in about 10 minutes.
- 11
Add in the cooked pasta and pasta water and toss well, using some kitchen tongs for about a minute.
- 12
Stir in the Pecorino Romano and toss.
- 13
Add in the olives if you are using them and toss well.
- 14
After this Za’atar Cacio e Pepe has rested for a few minutes, dig in and enjoy!