Warlady
01-04-2002, 10:20 AM
Pasta Neopolitan
Recipe courtesy Robert M. Leuci, Jr.
2 tablespoons olive oil, plus 1 tablespoon
6 to 8 cloves garlic, crushed, divided
2 teaspoons finely chopped fresh oregano, divided
2 teaspoons finely chopped fresh basil, divided
25 to 30 Roma tomatoes, diced
2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper
3 cups chicken broth
2 (10-ounce) cans sliced black pitted olives, with juice
2 pounds gemelli pasta
Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water.
Serve with fresh grated Romano and sliced black olives.
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 1 minute
Difficulty: Medium
Serve with Tomato Bread
Recipe courtesy Robert M. Leuci, Jr.
1 loaf Italian bread, sliced 1/2-inch thick
Olive oil
12 Roma tomatoes, sliced 1/16-inch thick
Grated mozzarella
1 teaspoon finely chopped fresh basil
Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Cover bread slices with slices of tomato and sprinkle with fresh grated mozzarella and basil; broil until it begins to turn brown.
Yield: : 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Recipe courtesy Robert M. Leuci, Jr.
2 tablespoons olive oil, plus 1 tablespoon
6 to 8 cloves garlic, crushed, divided
2 teaspoons finely chopped fresh oregano, divided
2 teaspoons finely chopped fresh basil, divided
25 to 30 Roma tomatoes, diced
2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper
3 cups chicken broth
2 (10-ounce) cans sliced black pitted olives, with juice
2 pounds gemelli pasta
Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water.
Serve with fresh grated Romano and sliced black olives.
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 1 minute
Difficulty: Medium
Serve with Tomato Bread
Recipe courtesy Robert M. Leuci, Jr.
1 loaf Italian bread, sliced 1/2-inch thick
Olive oil
12 Roma tomatoes, sliced 1/16-inch thick
Grated mozzarella
1 teaspoon finely chopped fresh basil
Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Cover bread slices with slices of tomato and sprinkle with fresh grated mozzarella and basil; broil until it begins to turn brown.
Yield: : 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy