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SPAGHETTI POMODORO 365 If you were to commit one recipe to memory from this book, let it be this spaghetti pomodoro. The beauty of this dish centers around the tomato, a fruit I’ve dedicated
countless hours of my life to worshiping. The most vivid memories from my childhood come from the late summer, when my family would spend weeks preserving the ripe tomatoes we’d use for the
rest of the year. To me, the tomato is so much more than an ingredient: I’ve slept, worked, and lived in pursuit of its greatness. This recipe is the ultimate presentation of that
dedication. Pomodoro is really a testament to the wonders of Italian cuisine: a handful of simple fresh ingredients that, when made well, dazzle. This recipe, adapted from my mother’s, is
what grandmothers are making in Italy at this very moment. It’s what I’d eat for breakfast, lunch, and dinner. Of all the pastas in the world, this is my favorite. Serves 4 (double if making
for recipe above) Total time: 20 minutes INGREDIENTS * Salt * ⅔ cup extra-virgin olive oil * 15 garlic cloves, thinly sliced * 30 to 40 basil leaves, chopped, plus more for garnish * Pinch
of red chile flakes * 2 (24.5-ounce) bottles Mutti tomato puree (passata) * ¾ cup freshly grated Parmesan cheese DIRECTIONS In a deep pan or soup pot, combine the olive oil and garlic. Set
the pan over medium-high heat and begin to toast the garlic, making sure to break up any piles of garlic, continuously agitating the pot to ensure it cooks evenly. Add the basil and chile
flakes and continue cooking until the garlic is a nice amber brown (but not burnt). Now that the oil is infused, stir in the tomato puree and simmer for 10 to 15 minutes. Serve garnished
with Parmesan and some basil. _Excerpted from _Everyday Delicious_, copyright © 2024 by Rocco DiSpirito. Used by permission of Rodale Books, an imprint and division of Penguin Random House
LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher._ COOK WITH ROCCO Rodale Books/Penguin Random
House DiSpirito shared two more recipes from _Everyday Delicious_ for AARP members to try: CURRY KANI SALAD The word kani in “kani salad” (a mayo-based dish popular in Japan) is short for
kani kama, the imitation crab sticks used by Japanese sushi restaurants. SPRING SAFFRON RISOTTO WITH CHICKEN This vibrant yellow risotto is tinted and flavored by saffron, an almost
otherworldly spice with floral, sweet, and earthy notes that must be experienced to be understood. READ ABOUT ROCCO DISPIRITO’S COOKBOOK, _EVERYDAY DELICIOUS_.