Courtesy Nancy Silverton, chef and co-owner, Mozza Restaurant Group
June marks the third-annual EAT (RED) SAVE LIVES, a month-long campaign from famed U2 frontman Bono and Bobby Shriver’s (RED) initiative. The event brings together chefs, restaurants and bars to raise money and awareness for the Global Fund to Fight AIDS.
Nancy Silverton is a legendary chef, baker and cookbook author, but she’s also an active supporter of numerous charities and one of the chefs at The (RED) Supper kickoff event in New York City. This recipe takes advantage of the first tiny tomatoes of summer.
Published: April 27, 2016
To make arrabbiata sauce base, heat ¼ cup olive oil in saucepan over low heat. Add red pepper flakes, and stir for 1 minute or until fragrant. Add crushed tomatoes and simmer 10 minutes. Salt to taste, and set aside. (Can be made up to 3 days ahead and refrigerated).
Preheat oven broiler. Toss tiny tomatoes in a medium bowl with 2 tablespoons olive oil, ¼ teaspoon salt, and a pinch of sugar. Place tomatoes on a sheet pan in a single layer. Broil for about 5 minutes, or until tomatoes char in places.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic, and sauté until soft and fragrant, about 90 seconds, stirring so garlic doesn’t brown. Reduce heat to low. Add 1 cup reserved arrabbiata sauce. Cook just until warmed through.
Bring large pot of salted water to boil. Add penne, and cook until al dente, stirring occasionally. Drain pasta. Transfer quickly (while still dripping) to skillet. Coat pasta with sauce. Add salt and/or red pepper flakes, if necessary.
Pile pasta onto 4 plates. Spoon charred tomatoes over pasta. Garnish with parsley and cheese. Serves 4.
“I love drinking Rosso di Montalcino with tomato sauces,” says Sarah Clarke, beverage director of Mozza Restaurant Group. “Podere Le Ripi Rosso di Montalcino 2009 is a little fuller style, with a hint of French barrique, which is a nice pairing with the charred tomatoes.”