Season the organic chicken leg with a generous drizzle of olive oil, rosemary from Italy, and a few cloves of garlic. Let it marinate for at least 3 hours.
In a pan, prepare the Mediterranean sauce by heating a drizzle of olive oil. Add basil leaves and minced garlic.
Toss in halved cherry tomatoes, desalinated capers, and olives. Pour in the tomato sauce, and let it simmer for 10 minutes.
In another pan, roast the marinated chicken until it's cooked through. Once done, cut it into chunky pieces and add it to the Mediterranean sauce.
Boil the paccheri pasta until al dente, then mix it into the sauce.
Finish by adding a sprinkle of Parmigiano cheese, fresh basil leaves, and a drizzle of extra virgin olive oil.
