Executive chef and partner Doug Psaltis shows us the RPM recipe inspired by Mama DePandi's recipe called Mama DePandi's Bucatini Pomodoro.
He also talks about his vast career and why he chose to come to Chicago.
Visit the RPM Italian website: http://www.rpmitalian.com/
Mama DiPandi's Bucatini Pomodoro
INGREDIENTS FOR PASTA ½ cup bucatini pasta ½ cup tomato fondue pomodoro sauce 2 tbsp garlic oil with two cloves garlic 2 tbsp extra virgin olive oil 1 tbsp chopped parsley 1 tbsp torn basil 2 tbsp fresh grated parmesan
INGREDIENTS FOR SAUCE 1 can canned tomatoes (12oz can) 1 clove garlic ½ cup onion, small dice 1 tbsp olive oil 2 stems basil ¼ tsp salt 1 ½ tsp sugar
INSTRUCTIONS FOR SAUCE: Place tomatoes into a strainer and drain the juice, set aside. Crush the tomatoes with your hands. Cut onions into small dice. Heat a skillet over medium heat, add 1 tablespoon olive oil to warm then add onions. Cook onions until translucent. Add the confit garlic. Add crushed tomatoes. Add sugar and salt. Cook for 20 minutes. Add in tomato juice and bring to a boil. Cook for 20 minutes. Remove from heat and add basil.
INSTRUCTIONS FOR PASTA: Drop ½ cup of fresh bucatini into boiling water. Heat a pan over medium heat, add 2 tablespoons of garlic oil, 2 cloves of garlic and a pinch of red chili flakes. Add in tomato fondue pomodoro sauce and heat thru. Add in pasta and toss to coat, adding pasta water if needed. Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley, 1 tablespoon torn basil and 1 tablespoon of parmesan cheese. Let sit to emulsify.
TO SERVE: Serve in medium pasta bowl. Top with remaining 1 tablespoon fresh grated parmesan cheese and finish with few pieces of torn basil.