Photo by nishidaryuichi
This authentic Italian recipe comes from renowned restaurateur and Kona-bound triathlete Joe Bastianich. Check out our interview with him, and then put this on file for your next pre-race carb loading or post-race treat.
2 Tbsps olive oil
2 garlic cloves
1 16-oz can whole Italian tomatoes
1 tsp Sicilian oregano is optional here
Heat oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown. While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break them up. Once the garlic is browned, add tomatoes and their juice to the sauce pan with the garlic. Add salt and pepper (and oregano if using).
Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. Pomodoro sauce should be a rich red color. If it turns brick red, it’s too thick. Additional salt and pepper to taste if necessary.
Cook’s Note: For convenience, make up a large batch and freeze smaller portions in freezer bags
1 batch pomodoro sauce (above)
¼ cup olives
1/8 cup capers
1 lb. dried strozzapreti (the name translates to “priest stranglers”) or other pasta
Boil salted water for pasta. While the water is boiling, slice olives. Pour a little oil into a saucepan and add chopped olives and capers. Saute for 5 minutes. Add pomodoro sauce. Toss in chopped thyme and oregano and simmer at low heat for 15 minutes. Add anchovies and simmer while the pasta boils. Two minutes before the pasta is done, remove from boiling water and add to the sauce, stirring to coat the pasta. Add a little pasta water if necessary to keep the sauce liquid. Add chopped mint leaves. Simmer until the pasta is tender.