Early morning on September 6, 2007 the world lost one of the greatest Italian tenors of our time.
As I write this in Chicago I’m listening to Pavarotti singing “Nessun Dorma” from “The Essential 3 Tenors” CD. “Nessun Dorma” is an aria from the closing act of Puccini’s opera “Turendot”. To the surprise of many of my friends, I often listen to opera music while cooking or writing my recipes. It all started with finding my grandfather’s Enrico Caruso records to watching Mario Lanza movies and continuing with Pavarotti. This is a side of me very few people see.
Pavarotti also reminds me of the many times my Mother would call me to the television every time he performed and no one would speak until he was finished. At times you couldn’t speak because you stood mesmerized by his voice and presence.
His love for food and wine almost equaled his love for music. He was once quoted as saying “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating”.
The following recipe is Pavarotti’s own linguini recipe which he truly enjoyed almost as much as we’ve enjoyed his voice. Goodbye Luciano, like Caruso and Lanza, your voice will continue to be heard by generations for years to come.
1 pound of linguini
2 Tbls of tomato paste
3 cloves of garlic, slices
1 cup of parsley, chopped
3/4 cup of olive oil
1 Tbls of red pepper flakes
1 cup of parmesan cheese
Fresh ground black pepper
In 6 quarts of boiling salted water cook the linguini until al dente. Around 8 to 10 minutes.
In a medium sized bowl mix together the remaining ingredients and toss into the linguini
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