WCL: Mama DePandi in the Kitchen

Giuliana, Bill and Mama DePandi share an Italian favorite from their restaurant, RPM Italian, rpmitalian.com

Mama DePandi's Bucatini Pomodoro
Yields: 1 Serving

1/2 cup bucatini pasta
1/2 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

1 can canned tomatoes (12oz can)
1 clove garlic
1/2 cup onion, small dice
1 tbsp olive oil
2 stems basil
1/4 tsp salt
1 1/2 tsp sugar

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 water if needed. Add 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley, 1 tablespoon of torn basil and 1 tablespoon of parmesan cheese. Let sit to emulsify.

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.

Serve in medium pasta bowl. Top with remaining 1 tablespoon fresh grated parmesan cheese and finish with few pieces of torn basil.