Pasta Ida Lucia Pezzino
photo by Maito
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large beefsteak tomatoes, cored
- 4 garlic cloves (pressed or minced)
- 1⁄4 cup fresh basil leaf, thinly sliced into ribbons
- 3 tablespoons olive oil (divided use)
- 1⁄2 teaspoon salt
- 1⁄2 lb capellini (angel-hair pasta)
- 1⁄2 cup breadcrumbs
- 1⁄4 cup parmesan cheese, freshly grated (or Pecorino Romano)
directions
- Heat oven to 350 degrees F.
- Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes.
- Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt.
- Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes.
- Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain.
- While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs.
- Cook, stirring, until crumbs brown and become crispy, about 4 minutes.
- Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls.
- Nestle a tomato carefully in each bowl.
- Top with cheese.
- Serve, allowing diners to break up their own tomato and eat with the pasta.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>