Ingredients

Instructions

  1. Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
  2. Preheat oven to 450°F.
  3. Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
  4. Smear the outside of the bird with olive oil and season with salt and pepper.
  5. Place the chicken on its side in an oval baking dish and place the dish in the oven.
  6. When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
  7. After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
  8. Bring the wine to a simmer and reserve.
  9. When there is no more lemon juice, pour the wine into the pan and continue basting.
  10. Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
  11. When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
  12. Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
  13. In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
  14. As soon as the garlic begins to sizzle, add the tomatoes.
  15. Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
  16. Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
  17. Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
  18. Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
  19. Carve the chicken at the table and serve it with the macaroni.