I usually am able to share recipes that are inspired by famous singers and musicians. But it’s rare that I often come across a dish that was created by the singer themselves. Here we have Bucatini, made by Enrico Caruso himself. The recipe was created by the great tenor, who loved more than everything else the pasta typical of his native Naples. The story has it that, since he was given a cold reception by his fellow-citizens, Caruso swore he would never sing in Naples again but he would return there only to enjoy his favorite macaroni. Born into a poor Neapolitan family, Caruso assisted his mother clean homes while his father supported the family while working for whomever was hiring. Through school and taking night classes, he discovered that he had a gift for drawing, as well as singing.
Caruso is considered one of the best tenors in history. He is notable for being the first ever ‘superstar tenor,’ with his own rise corresponding to the rise of the growing technology called recorded sound.
Here is Caruso’s very own Bucatini Recipe -
Ingredients (serves 4)
- ⅝ lb Bucatini
- San Marzano tomatoes to taste
- 1 chopped pepper
- 2 cloves of garlic
- 1 chopped chili pepper
- extra virgin olive oil
(25 minutes preparation + 12 minutes cooking)
Stir-fry the garlic cloves cut in quarters in oil; when they start to turn golden, remove them and add the chopped tomatoes and the pepper cut in chunks. Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce.
In the meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry. Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.
Serve and enjoy!