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1
Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
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2
Preheat oven to 450u00b0F.
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3
Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
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4
Smear the outside of the bird with olive oil and season with salt and pepper.
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5
Place the chicken on its side in an oval baking dish and place the dish in the oven.
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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.
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7
After 20 minutes, turn the oven down to 350u00b0F, remove the excess fat from the pan and begin to baste with lemon juice.
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8
Bring the wine to a simmer and reserve.
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9
When there is no more lemon juice, pour the wine into the pan and continue basting.
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10
Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
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11
When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
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12
Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
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13
In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
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14
As soon as the garlic begins to sizzle, add the tomatoes.
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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.
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16
Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
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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).
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18
Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
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19
Carve the chicken at the table and serve it with the macaroni.
