We're reprinting the recipe from Emilio and Gino (no longer a bachelor) from the Post-Gazette archives. It remains as delicious as the day they first shared it three years ago.
Extra-virgin olive oil for sauteing
3 cloves garlic, peeled and finely chopped
3 or 4 sun-dried tomatoes
1 (16-ounce) can Italian stewed tomatoes (Delallo recommended)
3 to 4 artichoke hearts (in brine), chopped
3 to 4 medium portobello mushrooms, brushed and chopped into bite-sized pieces
6 colossal size black olives, sliced
Oregano, black pepper and crushed red pepper to taste
1 red bell pepper, sliced
Shavings of hot green Italian pepper to taste
A bachelor's handful of grated Asiago cheese (about 1/2 cup)
1 pound pasta of her choice
1 tablespoon olive oil
1 (6-ounce) can chicken broth
1 skinned and deboned chicken breast, cut into pieces
2 or 3 scallions or green onions, including tops, washed and chopped
2 plum tomatoes, washed and chopped
Additional Asiago cheese and portobellos for garnish
In saucepan, saute sun-dried tomatoes in extra-virgin olive oil with fresh garlic. Add mushrooms and red pepper and sauté 2 minutes. Add stewed tomatoes with juice (either homemade or canned), artichoke hearts, olives and seasonings. Now add chicken broth and Asiago cheese. Continue cooking on low to medium heat.
Now begin boiling water in a large pan, adding 1 tablespoon olive oil. Add pasta and cook until al dente (firm to the bite), approximately 7-10 minutes, or according to the package directions for the particular pasta.
Meanwhile, in separate skillet, sauté chicken breast in extra-virgin olive oil with 1 clove garlic, scallions and 2 plum tomatoes. Cook until chicken is fork-tender. Add to sauce.
Put drained pasta al dente in a large serving platter. Pour sauce over pasta. Top with additional grated Asiago cheese. Garnish with additional portobellos, if desired.
Note: You can substitute veal, jumbo shrimp or scallops for the chicken breast, or just serve as a vegetable dish.
Thursday, June 17, 1999
