| |

Stanley Tucci's Pasta with Cherry Tomatoes | Tucci™ by GreenPan™ Exclusively at Williams Sonoma

Byamazingfoodstv


Pasta alla checca, as this dish is called in Italy, is quick, light and fresh, making it perfect for the summer months, when tomatoes are in abundance and at their peak. Cookbook author and actor Stanley Tucci explains, “When I was working a lot in Los Angeles, it seemed that every restaurant had it on their menu—which is hardly surprising: they have access to terrific tomatoes year-round.” If you have a heat diffuser, use it when sautéing the garlic and onion; you want them to soften but not take on any color before adding the tomatoes. 

Find Stanley’s recipe and shop NEW Tucci™ by GreenPan™ Exclusively at Williams Sonoma:

Recipe Link:

source

Similar Posts

41 Comments

  29. help..i love the size of this pot .and i love the tossing of the pasta made easy..that i learned in italy..but is this staineless all stainelless or non stick..so against non stick..and can believe itlay makes this..they are all about natural and not non stick junk~ so help..is this all stainless or a combinagtion? thank you

  30. I don’t bother cooking the tomatoes! Splash of olive oil, lots of fresh garlic, cut up basil, cubed cheese, and lots of home grown tomatoes. Let them sit in the bowl for 30-45 minutes, add pasta. The BEST summer dish! Soak your bread in the juice…. It’s got to be Real Tomatoes!

  39. As a Neapolitan I know this dish very well, the name is Spaghetti alla Scarpariello
    Scarpariello comes from the Neapolitan the little shoemaker was the dish that women prepared for their shoemaker husband who had to go back to work quickly.
    there are 2 mistakes: either you fry the oil lightly or if you don't want to fry it, you can put it raw in the final part. Lastly, there is no pecorino or parmesan cheese and a pistil of dry Calabrian chilli pepper goes into the sautéed onions and garlic.
    However, this is the basis of Italian and Neapolitan cuisine as you can see, it is simple, you shouldn't overdo it and above all the products are fresh and not industrialised.
    You understand this and you understand Italian cuisine.
    above all it must be understood that if you want to add a product if this product alters the flavor or makes the dish too greasy, unbalancing it and making it become something very dangerous.
    Capishhhh ?

  41. Mai visto fare tanti errori nel preparare un semplice piatto di spaghetti. Una serie interminabile di obbrobri. Un sugo di pomodoro a secondo dei casi si fa' o con solo aglio o con solo cipolla. La cipolla eventualmente va sminuzzata e lasciata sciogliere, altrimenti fai gli spaghetti con la cipolla (vomitevoli) L'acqua di cottura serve per legare, ma se c'è del sugo e davvero da ignoranti aggiungerla. A vederla faceva al quanto schifo se l'avesse preparata per me gliela avrei fatta mangiare tutta a lui, di solito quella pasta fatta così noi la usiamo per incollare i manifesti. Tucci "vate cocc'"

Leave a Reply