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Spaghetti Alla Dellapina




Source of Recipe


Buddy Cookbook


List of Ingredients




1 pound of thin spaghetti
1 medium sized eggplant
1 tablespoon of salt
1 cup of onion, diced
3 cloves of garlic, crushed
2 chicken breasts, raw, boneless, skinless and cut into 1 inch cubes
3 tablespoons of green olive oil
1/4 teaspoon of crushed red pepper
1/4 teaspoon of Italian herb seasoning
4 Italian black olives, pitted and sliced
1/2 cup of fresh Italian parsley, chopped
6 large mushrooms, sliced
1/3 cup of Romano cheese, freshly grated

Boil water to cook the pasta. Slice the eggplant and soak in cold water and 1 tablespoon of salt for 10 minutes, rinsing often. In a large skillet or wok, sauté the onion, garlic, and chicken cubes in oil for 5 minutes with the crushed pepper and Italian herb seasoning. Drain and dry the eggplant. Cut into small cubes and add to a baking sheet. Broil for 5 minutes to brown. Add the eggplant to the chicken mixture with the olives, parsley, and mushrooms and sauté for 3 to 5 minutes. Drain the spaghetti, add it to the sauce and mix thoroughly. Sprinkle with the Romano cheese. Serve immediately.

Variations:

Add diced red peppers or tomatoes
Use short shape pasta and serve for buffet.
Substitute diced zucchini instead of mushrooms.
Eliminate hot pepper and add whole pignoli nuts or roasted almonds
Serves 6



Recipe