Tony Bennett’s Favorite 3-Ingredient Pasta Recipe

Even a legendary crooner like Tony Bennett, who spent decades dining at the finest restaurants around the globe, craved a simple plate of comfort food at the end of the day. If you are looking for an authentic, restaurant-quality meal without the fuss, you have to try Tony Bennett’s favorite 3-ingredient pasta.

While he might have left his heart in San Francisco, his favorite meal was firmly rooted in his hometown of Queens, New York. Paired with a glass of house red wine and some smooth jazz playing in the background, this effortless pasta dish is the ultimate way to romanticize your weeknight dinner.

A Classic New York Tradition

In the bustling neighborhood of Astoria, Queens, sits Sac’s Place, a legendary Italian-American restaurant famous for keeping traditional family recipes alive. For years, this beloved establishment was Bennett’s local haven. According to the owners, he would stop by with his wife, enjoy the live jazz band, and order the exact same off-menu classic every single time: Rigatoni al Fileto di Pomodoro.

The Magic of 3-Ingredient Pasta

Rigatoni al Fileto di Pomodoro might sound incredibly fancy, but the translation simply means rigatoni with chopped tomatoes. It is a rustic, straightforward dish that perfectly captures the pure essence of Italian home cooking.

The entire masterpiece relies on just three primary ingredients (plus a splash of olive oil and a garlic clove, which are practically freebies in any kitchen). It is a beautiful reminder that you don’t need a pantry full of complex ingredients to create an unforgettable meal.

Essential Ingredients

This recipe is all about letting high-quality, whole-food components shine. Here is what you need to pick up:

• Pasta: A sturdy, tubular pasta like rigatoni is the traditional choice here. The wide openings and exterior ridges hold onto the crushed tomato sauce beautifully.
• Tomatoes: You will need canned, high-quality crushed or chopped tomatoes. For the absolute best flavor, seek out authentic San Marzano tomatoes, which are naturally sweeter and far less acidic than standard varieties.
• Fresh Basil: A handful of fresh basil leaves adds a bright, peppery, and sweet aroma to finish the dish.
• Pantry Staples: A good glug of extra virgin olive oil, a couple of fresh garlic cloves, and kosher salt.

Expert Flavor Tips: Do Not Overcook the Pasta: Always cook your rigatoni to al dente (meaning it still has a slight, firm bite to it). It will finish cooking slightly when you toss it directly in the hot tomato sauce! Save the Pasta Water: Starchy pasta water is liquid gold. If your tomato sauce reduces too much in the pan, a splash of this starchy water will thin it out while helping the sauce cling perfectly to the noodles.

How to Make Rigatoni al Fileto di Pomodoro

Unlike heavy, slow-simmered Sunday gravies that take hours on the stove, this fresh pomodoro sauce is ready in about 30 minutes.

1. Sauté the garlic – Heat a couple of tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Toss in your minced garlic and a pinch of salt. Sauté for just a minute or two until the garlic is fragrant (be careful not to let it brown or it will turn bitter!).
2. Simmer the tomatoes – Pour in your chopped tomatoes along with all their juices. Cover the skillet, lower the heat, and let the sauce gently simmer for 15 to 20 minutes so the flavors can concentrate and naturally sweeten.
3. Boil the pasta – While the sauce bubbles away, cook your rigatoni in a large pot of heavily salted boiling water. Drain the noodles, but remember to save about a cup of that starchy pasta water first!
4. Toss and serve – Transfer the cooked pasta directly into the simmering tomato sauce. Toss it well to coat the noodles, adding a splash of your reserved pasta water if the sauce looks too thick.
5. Garnish – Serve hot in shallow bowls, topped generously with torn fresh basil, cracked black pepper, and freshly grated Parmesan cheese.

Also Read : German Hamburgers (Frikadellen)

Tony Bennett’s Favorite 3-Ingredient Pasta Recipe

Recipe by RecipesVillaCourse: Random

Servings

5

servings

Prep time

15

minutes

Cooking time

38

minutes

Calories

385

kcal

Ingredients

• 1 lb dried rigatoni pasta

• 1 (28 oz) can high-quality chopped or crushed tomatoes (San Marzano preferred)

• 2 tbsp extra virgin olive oil

• 2 to 3 fresh garlic cloves, minced

• 1 large handful fresh basil leaves, torn

• Kosher salt and freshly cracked black pepper, to taste

• Freshly grated Parmesan cheese (for serving)

Directions

• Start the Sauce: Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and 1 teaspoon of kosher salt. Sauté for 1 to 2 minutes until very fragrant, but do not let the garlic brown.
• Simmer the Tomatoes: Carefully pour the entire can of chopped tomatoes (including the juices) into the skillet. Stir to combine. Cover the skillet with a lid, reduce the heat to low, and let the sauce simmer for 15 to 20 minutes to allow the flavors to deepen.
• Cook the Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to the package directions until it reaches al dente.
• Reserve Water and Drain: Before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the rigatoni.
• Combine: Transfer the cooked rigatoni directly into the skillet with the tomato sauce. Toss the pasta thoroughly to coat. If the sauce seems too thick, splash in a few tablespoons of the reserved pasta water until it reaches a silky consistency.
• Garnish and Serve: Remove the skillet from the heat. Stir in half of the torn fresh basil. Taste the pasta and adjust the seasoning with extra salt and black pepper if needed. Serve immediately in warm bowls, topped with the remaining fresh basil and plenty of grated Parmesan cheese.

Notes

• Tomato Quality Matters: Because there are so few ingredients in this recipe, the quality of your tomatoes is paramount. Splurge on a good can of imported Italian tomatoes for the sweetest, most authentic flavor.
• Make it Spicy: If you like a little heat, add a generous pinch of crushed red pepper flakes to the olive oil at the same time you sauté the garlic!
• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a tiny splash of water to revive the sauce.