Pasta Pavarotti Food

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PASTA SUBITO BY LUCIANO PAVAROTTI



Pasta Subito by Luciano Pavarotti image

I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.

Provided by Mike G.

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large tomatoes, ripe, peeled, seeded and chopped
1/4 cup flat-leaf Italian parsley, coarsely chopped
3 leaves fresh basil, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 lb spaghetti

Steps:

  • First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
  • Meanwhile, cook the 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 precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

PASTA PAVAROTTI



Pasta Pavarotti image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

1.5 pounds chicken breasts
2 units zucchini
1 cups prosciutto
2 cups mushrooms
1 jars tomato alfredo
1 pounds penne pasta

Steps:

  • Brown chicken, set aside.
  • Sauté zucchini & mushrooms until tender crisp.
  • Combine all ingredients, except pasta. Heat through & toss with penne.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Top Asked Questions

What is Pavarotti's approach to food like?
Mr. Pavarotti approaches food, especially pasta, with the same ardor and exactitude that he applies to singing.
Who was Pavarotti?
Born in Modena, Italy, on October 12 1935, Pavarotti was the first child and only son of a baker and was a promising footballer before he got bitten by the music bug after singing with his father in the Modena chorus (and winning first prize at the Llangollen international singing competition in Wales).
What did Pavarotti say to the chef when the meal ended?
When the meal ended, Mr. Pavarotti greeted the chef and, once again, offered his ultimate compliments: ''Bravo Valentino! Bravo to you.'' Mr. Pavarotti praised him for the purity and freshness of, that's right, the pasta.
Where is Pavarotti's restaurant Osteria Francescana?
His restaurant, Osteria Francescana, has three Michelin stars and ranks number one on this year's list of "The World's 50 Best Restaurants." It's located in Northern Italy in a city called Modena, where the great tenor, Luciano Pavarotti, was born.

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