David DiGregorio, Chef Partner of Osteria Via Stato
Osteria Via Stato
620 N State Street, Chicago IL
Open for lunch Tuesday – Friday and dinner seven days a week.
Number of Servings: 4
|Extra Virgin Olive Oil||2||Oz.|
|Torn Basil Leaves||2||Tbsp|
|Pomodoro Sauce||2 ½||Cups|
|Freshly Grated Grana||A/N|
- Bring a gallon of water to a boil with 1 ½ tablespoons of Kosher salt. Add pasta and cook approximately 7 minutes. Drain the pasta and reserve a small amount (one cup) of pasta water and place to the side. Toss pasta with extra virgin olive oil and place on sheet tray to cool.
- Heat olive oil and garlic in pan over medium high heat and cook until pan is sizzling, and to the point of garlic browning. Add basil.
- Add the Pomodoro sauce and bring to a boil.
- Add pasta to sauce and cook together, adding a bit of the reserved pasta water if the sauce starts to lose its consistency.
- Plate getting some height in center.
- Garnish with aged grana.
RECIPE FOR: Pomodoro Sauce
Number of Servings: 2 Quarts
Dining Period: Prep
|Extra Virgin Olive Oil||2||Oz|
|Garlic (thinly sliced)||1||Cup|
|Crushed Italian Plum Tomatoes (Nina or DiNapoli brands)||2||Quarts|
|Freshly Ground Black Pepper||A few turns|
|Red Chili Flakes||1||tsp|
|Washed Basil Leaves torn||¼||Cup|
- In a large, heavy bottom pot, sweat the garlic in olive oil until toasty brown. Add chili flakes.
- Add white wine and simmer until the liquid is reduce by half.
- Add crushed tomatoes, salt, and pepper .
- Simmer for approximately 1 hour on low/medium heat.
- Stir in basil as the final step.
- Cool completely.