Mama Depandi’s Bucatini Pomodoro has been Giuliana Rancic’s favorite recipe since her childhood and has been an absolute best seller at her restaurant RPM Italian ever since they opened.
It is not just comforting food for the entertainment journalist-turned-restauranteur. Tasty, simple but rich in flavors, Mama Depandi’s bucatini is one of the most classic Italian dishes.
Born in Naples, Giuliana moved to the United States with her family when she was a little girl. In an exclusive interview with La Cucina Italiana, she shared her childhood memories growing up in an Italian family: “My mom makes incredible Neapolitan food – mainly Southern Italian dishes,” she said. “I never realized how lucky I was as a kid, because every day when I would come home from school, my mom would have a big bowl of Mama Depandi’s Bucatini pasta ready for me to eat. To this day, that is one of my all-time favorite dishes.”
Now you can enjoy Giuliana’s favorite pasta dish at home too!
RPM Italian Recipe: Mama DePandi’s Bucatini
Serves 2
Ingredients:
1 can Cucina Alta Tomatoes (28 oz.)
8 garlic, cloves, diced
2 medium onions, diced
½ cup olive oil
1 tbsp. basil leaves, finely chopped
¼ cup sugar
salt, a pinch
8 oz. bucatini
2 tbsp. garlic oil
Chili Flakes, a pinch
1 tbsp. parsley, chopped
1 tbsp. basil, torn
2 tbsp. parmesan, grated
Method:
Empty the can of tomatoes into a strainer to drain the juice into a bowl. Reserve the juice. Crush the tomatoes with your hands and set aside.
Cut the onion into a small dice. Set aside.
Warm the olive oil over medium heat. Add the onions and cook until translucent.
Add the diced garlic and crushed tomatoes. Stir to combine.
Add the sugar and salt, stir to combine. Cook for 20 minutes until reduced by one-third.
Add ½ of the reserved tomato juice. Bring to a boil and cook for an additional 20 minutes.
Remove from heat and stir in basil. Set aside.
Cook 8 oz. of Bucatini according to the package. Drain and set aside.
Heat a pan over medium heat and add 2 Tbsp. of garlic oil and a pinch of red chili flakes.
Add in ¼ cup of sauce and heat through.
Add in pasta and toss to coat.
Stir in fresh parsley, torn basil and 1 Tbsp. of grated parmesan cheese.
Plate and top with 1 Tbsp. freshly grated parmesan cheese.
ph credit Alicia Fierro