Pasta Subito by Luciano Pavarotti

"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."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • 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.
  • 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.
  • 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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