Pasta Subito by Luciano Pavarotti |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I tore this recipe out of a Travel and Leisure Magazine in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish. Ingredients:
3 large tomatoes, ripe, peeled, seeded and chopped |
1/4 cup flat-leaf italian parsley, coarsely chopped |
3 leaves fresh basil, chopped |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
2 garlic cloves, crushed |
1/2 teaspoon salt, to taste |
1/4 teaspoon fresh ground black pepper, to taste |
1 lb spaghetti |
Directions:
1. First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
2. Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
3. Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.
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