To start, make a simple 5 percent brine by combining 1000 grams of water with 50 grams of sea salt. Mix in 10 grams of white sugar, 10 grams of Dad Dust, which is equal parts granulated garlic and granulated onion with a splash of MSG, and 2 to 3 grams of dried basil if you remember to add it at this stage. Whisk until everything dissolves, leaving the mixture at room temperature. Place large Wild Fork chicken breasts in a Ziploc bag that is set inside a bowl in case it leaks. Pour the brine into the bag, seal it, and refrigerate overnight.

The next day, remove the chicken from the brine and pat it dry. Use a mallet to even out the thickness of the breast so it cooks more evenly. Lightly coat the chicken with avocado oil, then season it with Dad Dust, a peppercorn mix, and dried basil.

For the tomatoes, place about a pint of cherry tomatoes in a bowl and add oil, Dad Dust, pepper, dried basil, and a good pinch of sea salt. Mince three large cloves of garlic and mix them in before tossing everything together.

Roughly chop fresh basil and add it to the roasted tomatoes along with a nice glug of extra virgin olive oil. Toss everything together to coat. Cook tri-color rotini pasta according to the package directions. Plate the pasta, place the chicken on top, and spoon over the roasted tomato mixture with the olive oil. Finish the dish with pecorino Romano cheese and serve.