LUCIANO Cooks PASTA
"BRAVO LUCIANO" !!!
PAVAROTTI PASTA
Recipe :
1/2 cup extra virgin olive oil
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley
12 fresh Basil Leaves, washed and torn with your hands
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)
In a large skillet, add the Olive Oil and onion. Cook the onion on low heat for 4 minutes. Add the garlic and cook on low heat for 2 minutes.
Add the wine, turn heat to high, and cook for 5 minutes.
Add the Tomatoes, Tomato Paste. Add 1 1/2 teaspoon each of Salt & ground Black Pepper, and half of the Pecorino Cheese.
Bring to the boil. Once the tomatoes start to bubble, low heat to low, and cook on low heat for 20 minutes, being sure to stir with a wooden spoon, scraping the bottom of the pot with the wooden spoon to keep the tomatoes from sticking or burning.
After 20 minutes, add the Basil & Parsley, and cook 5 minutes more. The Tomato Sauce is done. Turn the heat off and let it rest in the pot.
Fill a large pot, 3/4 full with water. Add 2 tablespoons salt. Bring the water to a rapid boil. Add the Spaghetti.
Cook the spaghetti according to the directions on the package. Two minutes before the the pasta cooking time on package, remove one cup of water from the pot and reserve. When the spaghetti is 1 minute away from the cooking time on package, turn the heat off and drain the pasta in a colander.
Add the Spaghetti back to the pot it cooked in and add half of the cooking water. Add 2 cups of the tomato sauce. to the pot, and turn the heat on to a low flame. Cook for 2 minutes on a low flame. Add more of the pasta cooking water if it gets too dry.
Turn the heat off, and drizzle some olive oil over the spaghetti and mix.
Plate a portion of Spaghetti onto each persons plate. Add about half a cup of Tomato Sauce on top of each portion of Spaghetti, and serve.
Serve with grated Pecorino or Parmigiana Cheese on the side.
Enjoy !
Recipe by Daniel Bellino Zwicke
SPAGHETTI alla PAVAROTTI
A DINNER PARTY at LUCIANO'S
NEW YORK
SINATRA & PAVAROTTI
And PASTA SINATRA !!!
SINATRA SAUCE
The COOKBOOK
COOK & EAT LIKE FRANK
His FAVORITE ITALIAN RECIPES
Daniel Bellino Zwicke
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