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Rigatoni Luciano




Source of Recipe


the web


Recipe Introduction


This recipe is named for the owner of a taverna in Montalcino, Italy, who took pity on my sister and me when we were trying in vain to communicate with the proprietor of an enoteca. We were asking to taste a few wines and getting nothing but a blank stare, and a gentleman at the next table smilingly observed our pathetic attempts at communication in abysmal Italian. He finally got up, said in English, "Come with me," took us downstairs to the cellar, and instructed the owner to pour four different wines for us. He left us there to enjoy our wine, saying he had to go open his restaurant, but inviting us to come for dinner. This is one of the dishes we ate that night at his taverna. I make it for company, but I also make it a few times a month for Rachel and Martin. It's perfect with ciabatta bread and a glass of brunello.


List of Ingredients




1/4 cup extra-virgin olive oil; plus more for cooking pasta
3 large cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
3 sprigs rosemary, leaves minced
1 pound rigatoni pasta
1 16-ounce bag frozen peas or 1 pound fresh peas
Grated Parmigiano-Reggiano cheese



Recipe



Start a large pot of water boiling to cook the pasta.

Meanwhile, heat the olive oil and garlic gently over medium heat in a small skillet. When the garlic turns opaque, add the pepper flakes and minced rosemary. Cook gently for another 2 to 3 minutes; remove from the heat when the garlic begins to turn light golden at the edges. (Watch carefully, as the garlic will continue to cook in the hot oil, and burned garlic is bitter.) Set aside.

Cook the pasta in the boiling water with a splash of olive oil until al dente, tender but firm to the bite. Keep the water boiling briskly. If using frozen peas, add them to the pasta water about 3 minutes before the pasta is done, if fresh peas, about 1 minute before.

Drain the pasta and peas well in a colander and place in a pasta bowl. Pour the garlic oil over and toss well.

Serve immediately, passing Parmigiano-Reggiano at the table.