Mark Leslie knows pasta. He is the author of Beyond the Pasta, a memoir with recipes from his experiences in Italy, where he learned the mastery of cooking his noodles with everything from pollo topomodori and beyond. Though he works as a stage manager in professional theater, Mark travels to Italy each year to fulfill his passion for everything Italian, and he keeps fellow pasta fanatics up to date on his blog.

I could eat this chicken with tomatoes and olives dish once a week for the rest of my life and never tire of it. Sadly, Nonna only made this once while I was in Viterbo. This is a simple, country dish and reminds me of Tuscany. Nonna cuts her chicken into small pieces—it is only 10 but in her pan it looks more like 14 since they are so small. You may cut yours to any size you desire.