RADIATORI RECIPE RECIPES

Steps:

• Bring a large pot of lightly salted water to a strong boil. Add radiatori and cook, stirring occasionally, until tender yet firm to the bite, 9 to 13 minutes; do not overcook.
• Meanwhile, add chicken to a medium saucepan over medium heat. Season with garlic and herb seasoning, garlic powder, and salt. Drain and discard most of the juice from the diced tomatoes; add tomatoes to the saucepan. Add 2 tablespoons vodka sauce and bring to a simmer. Add remaining vodka sauce and return to a simmer.
• Drain pasta well and return to the pot. Add sauce and stir to combine.

Steps:

• Start large pot of water to boil for pasta.
• In large skillet, heat the olive oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring often, until soft, about 5 minutes.
• Add the eggplant and tomatoes and cook, stirring often, until the vegetables are tender and the tomatoes release their juices, about 20 minutes. Season with salt and pepper.
• Meanwhile, start cooking the pasta according to package directions.
• While the vegetables are still cooking, drain the pasta, reserving 1/2 cup of the water. Transfer the pasta to a serving bowl. Add vegetables to pasta.
• Add the reserved pasta water to the skillet and cook over high heat, stirring, until reduced slightly. Add to pasta and vegetables and toss to combine.
• Serve pasta topped with basil, garlic bread crumbs and grated parmesan or soy cheese, if desired.
• NOTE: Sauteed garlic crumbs can be made with 2 tablespoons olive oil, 2 garlic cloves, minced, and 1 3/4 cups soft whole wheat or white bread crumbs, cubed. In large non-stick skillet, heat the olive oil over medium-high heat. Add garlic and cook, stirring constantly, until opaque but not brown. Addd the bread crumbs and cook, stirring often, until the crumbs turn golden, 5-8 minutes. Scrape crumbs on paper towels and let cool.