Chefs’ Playground Benefit for the Academy of Global Citizenship
Thursday, May 16
7:00 p.m. – 10:00 p.m.
Art Institute of Chicago
For tickets and more information:
Spaghetti Pomodoro Modo Mio
2 Tablespoons extra virgin olive oil
1 clove garlic, peeled and smashed
12 ounces jarred tomato puree, preferably San Marzano
sea salt and freshly ground pepper
1 fresh basil leaf
1 pound spaghetti pasta
Pecorino Romano cheese for grating
Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and brown on both sides, about 2 to 3 minutes. To avoid splattering, reduce the heat to low and add the tomato puree and ½ cup water. Turn up the heat and bring to a simmer. Cook until slightly reduced, about 20 minutes. Remove from the heat and stir in the basil leaf. The sauce can be refrigerated for up to 3 days. Reheat before using. Makes about 1 ½ cups
To make the pasta, bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook for 2 minutes. Drain the pasta, reserving ½ cup of the pasta water. Place the pasta into the pot of sauce and add the reserved pasta water. Cook over low heat, gently stirring the pasta with the sauce for 6 minutes to allow it to marry with the sauce and absorb some of it. The pasta should still be firm to the bite.
To serve, transfer the pasta to a warm platter. Top with freshly grated Romano cheese and serve immediately.