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food
Penne with
Pomodoro
Sauce
THE FORMER TOP CHEF
CHAMP SHARES A PASTA HE’LL
BE SERVING AT A SPECIAL
CAFE SPIAGGIA POP-UP AT
THE 2019 U.S. OPEN TENNIS
CHAMPIONSHIPS IN NEW YORK
3 Tbsp. extra-virgin olive oil
2 garlic cloves, smashed
1 (28-oz.) can tomato puree
(preferably San Marzano)
1 cup water
4 fresh basil leaves, plus more
for garnish
1 (1-lb.) pkg. penne pasta
1 tsp. sea salt
(^1) ⁄ 2 tsp. black pepper
Parmigiano-Reggiano cheese, grated
- Heat olive oil in a medium saucepan
over medium high. Add garlic, and
cook until brown on both sides, 2 to 3
minutes total. Reduce heat to low
(to avoid splattering), and stir in tomato
puree and water. Increase heat to
medium high, and bring to a simmer.
Cook until slightly reduced (to about
3 cups), about 20 minutes. Remove
from heat, and stir in basil leaves. - While sauce simmers, bring a large
pot of salted water to a boil over high.
Add pasta, and cook 3 minutes less than
package directions indicate. Drain pasta,
reserving^1 ⁄ 2 cup of the cooking water. - Return drained pasta to pot, and heat
over low. Add tomato sauce and reserved
cooking water to pot; stir to combine.
Cook 2 minutes. (Do not bring to a
simmer.) Stir in salt and pepper; remove
and discard garlic cloves and basil. - Transfer pasta to a platter. Top with
desired amount of grated Parmigiano-
Reggiano cheese; sprinkle with more
fresh basil, if desired. Serve immediately.
Serves: 4
Active time: 10 minutes
Total time: 30 minutes
JOE FLAMM
FOR MORE CELEBRITY RECIPES, VISIT PEOPLE.COM/FOOD PEOPLE September 2, 2019 83Photograph by
JENNIFER CAUSEY