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Cavatelli Vincenzo

Makes 4 Servings


4 cloves Garlic, minced
3-4 tblsp. Virgin Olive Oil
2 bunches Broccoli Rabe
10 Sun Dried Tomatoes, chopped
8 Mushrooms, sliced
4 sprigs Rosemary
4 Thyme leaves
Salt and Pepper to taste
1 1/2 lbs. Cavatelli, cooked al dente


In large sauté pan, sauté garlic in olive oil.  Blanch broccoli rabe in boiling water and chop.  Add broccoli rabe, chopped sun-dried tomatoes and sliced mushrooms.  Sauté until slightly brown.

Add rosemary, thyme, salt and pepper to taste.  Mix in the cavatelli along with a little water in which the pasta was cooked.  Toss and served immediately.

Lobster Fra Diavolo

Makes 2 Servings


3-4 tblsp. Virgin Olive Oil
1 Lobster (1 1/2 lbs.), split and with claws cracked
4-6 Red and Green Italian Hot Peppers, whole
4 whole cloves Garlic
1 pound fresh Italian Tomatoes or canned whole Tomatoes (drained)
Salt, Pepper, Oregano and Basil to taste
1/2 lb. Linguine, Fettuccine or Tubettini, cooked al dente


In a large skillet, heat oil.  Add lobster, meat side down; cook until golden brown and then turn.  Add hot peppers and garlic, saute.  Add tomatoes, salt, pepper, oregano and basil.

Simmer for about 20 minutes.  Serve with cooked pasta.   Spoon lobster sauce over pasta.