Pasta Subito by Luciano Pavarotti
- Ready In:
- 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
- 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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