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Even the legendary Tony Bennett, who dined in restaurants all over the globe as he shared his music with the world, preferred a good ol’ plate of pasta to fancy international fare. Why? Because it tasted like home. And, although Bennett may have left his heart in San Francisco, the meal he loved most actually came from the other coast, right in his hometown of Queens Village.
In the heart of Astoria, Queens, is an old-school Italian kitchen called Sac’s Place, known for keeping the classics classic. For decades, the family-owned establishment has been the neighborhood go-to for authentic Italian food, and, according to a Forbes interview with Sac’s Place owner, Domenico Sacramone, Bennett was among the regulars.
The singer often stopped by Sac’s Place for a quiet, comfort food-filled evening with his wife and watched his friend, Angelo Ferraro, play drums with the jazz band in the dining room. After a glass of red wine (“Whatever our house wine was usually sufficed,” said Sacramone), Bennett’s standard order was a shockingly simple pasta dish called Rigatoni Al Fileto di Pomodoro.
Red wine, pasta, and jazz? Bennett clearly knew the keys to a good life.
Credit: Chef John
Tony Bennett’s Favorite Pasta Dish
Rigatoni Al Fileto di Pomodoro is a lot less fancy than it sounds.
Translating to “tomato fillet” (aka chopped tomatoes), the red sauce pasta dish is a rustic, honest, and easy-to-make meal, and it was a cherished meal of the “Rags to Riches” singer. The entire dish is built around just three ingredients (four if you count olive oil, but we consider it a freebie since most people have it in their kitchens), showcasing the simplicity and authenticity Bennett loved from home-cooked Italian cuisine.
“It is what he always ordered,” Sacramone told Forbes. “He had simple tastes, and this dish only has a few ingredients—our fresh pasta, olive oil, crushed tomatoes, and basil. I think it reminded him of the kind of food he also grew up eating.”
Straightforward, yet full of soul, this classic dish embodies the essence and traditions of life in Italian-American New York. It’s wholesome, flavorful, and as timeless as the famed diner himself—and, best of all, it’s easy to recreate at home.
How To Make Rigatoni Al Fileto DI Pomodoro(Adapted from Sac’s Place’s original recipe)
Unlike some Sunday sauces that take all day to make, this light and fresh pomodoro dish takes only 30 minutes to prepare. To make it, heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add in 1 teaspoon of salt, then stir in 2 to 3 minced garlic cloves and sauté until fragrant, about 2 minutes.
Next, add a can of chopped tomatoes (San Marzanos are best) with the juices and your choice of seasonings. Cover the skillet and simmer the sauce on low heat for 15 to 20 minutes.
Cook dried rigatoni pasta in a large pot of boiling salted water until al dente, then drain the noodles (reserving 1 cup of pasta water in case you need it later). Keep cooking the sauce until it’s slightly thickened, adding in the reserved pasta water if it thickens too much. Taste the sauce and season with salt and pepper as needed.
To serve Rigatoni al Fileto di Pomodoro, add the pasta to a bowl, top with the tomato sauce, and garnish with Parmesan cheese, fresh basil, and ground pepper before serving. Pair the dish with a basket of crusty bread, a side salad, and a good glass of red wine to complete your quintessential Italian evening. Just don’t forget to put on some smooth Tony Bennett songs in the background.
Read the original article on Allrecipes
Dining and Cooking