From a book called "Lulu's Provencal Table" by Richard Olney. "Lulu" is Lulu Peyraud of the Domaine Tempier family. The book is an excellent slice of their lives - part cookbook, part escapism.
Roast Chicken with Ginger, Macaroni with Roasting Juice
1 3 1/2 pound roasting chicken
Salt and Pepper
1 tablespoon of grated fresh ginger
3 tablespoons of olive oil
Juice of 1 lemon
1/2 cup of white wine, at a simmer
12 ounces of elbow macaroni
2 garlic cloves, crushed and chopped
1 pound tomatoes, peeled, seeded, coarsely chopped, salted, and spread in a colander for an hour (this is important)
Handful of freshly torn up basil leaves
Preheat the oven to 450 F
Season the chicken's body cavity with salt and pepper, smear the inside with the grated ginger, and truss (or not - I did). Smear the outside with the olive oil, season with salt and pepper, and place the chicken on its side in an oval oven dish (I used a Le Crueset). Put it in the oven, turn to the other side when the first is lightly colored, then turn onto its back. After 20 minutes, turn the oven down to 350F, remove excess fat from the dish, and begin to baste with the lemon juice; when there is no more pour some boiling white wine into the dish and continue basting. Roast for about 45 minutes, or until the juice runs clear when the thigh is pricked above the drumstick joint joint with the tip of a trussing needle.
Boil the macaroni in abundant salted water accordig to the package instrructions (about 12 minutes). Meanwhile, add the garlic to 2 tablespoons of olive oil in a large fryingpan over high heat. As soon as the garlic begins to sizzle, add the tomatoes. Shake the pan constantly, tossing the tomatoes repeatedly for a minute or so, until they are nearly dry and give off a caramelized scent. Add the basil, toss again, and remove from the heat. Drain the macaroni, empty it into a wide, deep, heated serving dish, add the tomatoes and the chicken's roasting juices, and toss with with a fork and spoon.
Carve the chicken at the table and serve, accompanied by the macaroni (we also served some freshly grated parmesan reggiano on the side)
This was great - the pasta was REALLY good. I had great tomatoes from a little vegetable stand in Tokyo....good, ripe "real" tomatoes are important. This dish would be great in late August or early September when the first cool evenings cme around - but there are still great farmstand tomatoes available.