RIG: Pasta Vesuvio
Source of Recipe
"The Ultimate Pasta Cookbook", by Pasquale Bruno, Jr.
* Exported from MasterCook *
Pasta Vesuvio
Recipe By : Pasquale Bruno, Jr.
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound redskin potatoes -- peeled and cubed
8 tablespoons extra virgin olive oil
2 chicken breast halves -- boned and skinned
3 garlic cloves -- crushed
2 teaspoons dried oregano -- crumbled
1 teaspoon dried rosemary -- crumbled
2 tablespoons flat-leaf parsley -- minced
1 cup frozen peas -- soaked in hot water
-- for 10 minutes, drained
1/2 teaspoon freshly ground pepper
1 pound rigatoni pasta
Drop the potatoes in boiling water and cook until just fork tender, about 8 minutes. Drain, set aside, and keep warm.
In a saute pan set over medium-high heat, warm 2 tablespoons of the olive oil for 1 minute. Add the chicken breasts and saute, turning them twice, until they are cooked through. Set the chicken breasts aside and keep warm.
In a serving bowl large enough to hold all of the pasta after it is cooked, combine the remaining olive oil, garlic, oregano, rosemary, parsley, peas, and ground pepper.
In a large pot of boiling salted water, cook the pasta until it is al dente. Drain it thoroughly. While is still hot turn the pasta out into the serving bowl. Add the reserved potatoes and chicken and toss to combine. Serve at once.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"The Ultimate Pasta Cookbook"
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