I like to fancy myself a young Marcello Mastroianni. Sadly, except for my saintly mother, no one else seems to notice the resemblance. Ok, so maybe I don’t have the looks, charm, wardrobe, or acting skills to support the delusion, but I am certain that I’d kick his ass in the kitchen. And as long as we’re living in fantasy land, let’s go with it and invite his sidekick Sophia Loren over to make this week’s Sunday Pasta.
Hollywood honored her last week with a tribute for 50 years of brilliant acting. A little know fact, she’s also a great cook. (But of course.) Therefore, to honor her culinary accomplishments, I hereby bestow upon her the first ever Guida Garrubbo “best cookbook” award in the category of “Iconic Italian Beauty who can also shame you in the Kitchen.” Her cookbook, Recipes & Memories from 1998, is my favorite. It doesn’t contain many recipes, but what is in there is spot on. She gets it. Simple and no nonsense, as I imagine her to be.
Today, we’ll pay tribute with her recipe for “Linguine con Salsa Sophia.” As you can gather from the ingredients, it’s not for the faint of heart. But then again, neither are Sophia or Marcello.
In a mortar (or in a food processor as a second choice), pound together the parsley, garlic, pignoli, anchovies, olives, capers, and onion until uniformly combined. Gradually, pour in the oil, continuing to pound the paste until thick and sauce like. Set aside until the pasta is ready.
Cook the pasta until just al dente. Place a lightly oiled pan over medium heat. Drain the spaghetti and toss it into the pan. Cook for less than one minute, until it dries completely and just begins to brown. Place the pasta in a serving bowl and toss with the sauce and a dusting of pepper or paprika.
Ed Garrubbo, Editor
Buy Recipes & Memories here: http://garrubbo.com/sophia-lorens-recipes-and-memories/