Tuesday, October 1, 2013

{Recipe}Mama DePandi's Bucatini Pomodoro

If you watch the show "Giuliana & Bill" on the Style network(moving to E!), I'm sure you've heard of Giuilana's mom (Mama DePandi) and her amazing Italian cooking as well as the Chicago restaurant the couple opened called RPM Italian.  If not, you should still enjoy this recipe!
Giuliana was making this dish on the show and it sounded delicious and not too complicated.
I found the recipe here and the finished dish is a collaboration between the RPM chef (Doug Psaltis) and Mama DePandi.
Pomodoro Sauce
28 oz can of whole peeled tomatoes
2 TBS  extra virgin olive oil
1 small yellow onion, finely chopped (about 1/2 cup)
2 garlic cloves,minced
1 TBS sugar
1/2 tsp salt
4 sprigs of basil
3/4 lb Bucatini pasta
2 TBS extra virgin olive oil
2 garlic cloves
Pinch of red pepper flakes
1 TBS finely grated parmesan cheese, plus more for garnish
1 TBS torn basil leaves
1 TBS flat leaf parsley (I left this out)
Salt and Pepper to taste
The tricky part was finding Bucatini.  I'd never had it before and wanted to make the authentic recipe. It's like a hollow spaghetti noodle. I was able to find it an Italian specialty market.  You could sub out spaghetti or another kind of pasta for it. 

Make the sauce: In a strainer set over a bowl, drain the tomatoes.  Crush the tomatoes, let the juice release into the bowl, set aside.
In a medium skillet warm olive oil over medium heat.  Add the onions and cook, stirring until softened. Stir in garlic and cook until fragrant, about 1 minute.  Add the reserved tomatoes, sugar and salt. Reduce heat to low and continue cooking, stirring occasionally until the tomatoes have softened and sauce has thickened slightly, about 15 minutes.  Add the reserved tomato juice and bring sauce to a boil. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Remove the sauce from the heat, add the basil and set aside.
Make the pasta: Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain the pasta, reserving 1/2 cup of the cooking water.  Meanwhile, in a large skillet set over medium, warm the olive oil.  Add the garlic and a pinch of red pepper flakes and cook, stirring for about 1 minute.
Remove the basil from the tomato sauce, then add the sauce to the skillet. Simmer until warmed through. Add the pasta to the skillet and toss to coat, thinning the sauce with the pasta cooking water if needed.
Remove the skillet from the heat and stir in parmesan, basil and parsley.  Season to taste with salt and pepper. Transfer past to a serving dish and garnish with additional cheese and basil if desired.  Serve immediately.
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Tamar SB said...

Yum!! That just looks delicious!

Jules said...

Who needs RPM...I think we should all just come to your place!!!!! ;)

Kathy McB said...

I discovered Bucatini while in Italy and it QUICKLY became my favorite pasta! I'm not exactly sure why...but I kinda love it :)

Debbiedoos said...

What a wonderful and oh so simple recipe. Give me pasta any time any day!mmmm

Becky said...

Looks so good, and pretty easy too!

Karen said...

Just reading this blog transported me to my mother in Lars's kitchen! I swear I can smell this cooking.

Shannon Hawk said...

Yum! I love a simple fresh pasta and sauce meal!

Dawn said...


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