Giudecca Grand Canal
These past several weeks I have worked on a big project. Organizing years worth of recipes. It has been over a year now since I read ” A Year To An Organized Life”. I cherish my recipe gems. Travelling through food is a great experience without leaving your neighborhood. Anyway, I came across a magazine piece I saved for a great fresh tomato sauce. The article, by a magazine writer interviewing Luciano Pavarotti, world-famous opera singer, while Luciano cooked in his kitchen.
Spaghetti Subito (serves four)
3 large ripe tomatoes, peeled, seeded and chopped
1/4 cup Italian parsley, coarsely chopped
A few leaves of basil, chopped
1/4 freshly grated Parmesan cheese
1/3 Italian virgin olive oil
2 cloves of garlic, crushed
Salt and freshly ground pepper to taste
1lb. spaghetti
” First, sing the tenor part of an opera” go to a friend’s house and find a large mixing bowl. Lovingly place all ingredients except the spaghetti in the bowl and mix . Meanwhile, cook your 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 precisions. Put it on the table , pour a big glass of Brunello di Montalcino and, for the moment disregard the world around you.”
