Spaghetti Pomodoro

I had the pleasure of working with the late Michael Kamen for more than 20 years. He was bigger than life and attracted others that were also bigger than life, sometimes quite literally.

On one of our many adventures around the world we ended up in Modena, Italy. The occasion was one of the Pavarotti Concerts with Friends. Michael happened to be one of the friends that year and conducted for Bryan Adams with Pavarotti. The day before the concert we were all invited to the Maestro’s estate for a little rehearsal. I was essentially just hanging out.

On a hot summer’s afternoon Pavarotti went around asking all of his guests if they would like spaghetti. We all sat in the back garden and drank delicious red wine and had the most simple, delectable pasta ever. It was a pasta that I had had dozens of times but never was it this good. I have been attempting to perfect it ever since. It is elusive. Here is as close as I have gotten so far.


  • 16 oz. of good Spaghetti
  • 2 Cups Cherry Tomatoes, cut in half
  • 4 Cloves Garlic, minced
  • 1 Teaspoon Red Pepper Flakes
  • 2Tablespoons Basil
  • 1/2 Cup Red Wine
  • Olive Oil
  • Salt and Pepper
  • Parmesan Cheese


  • Large Stock Pot
  • Large Saute Pan
  • Chef’s Knife
  • Fine Grater
  1. Put salted water on to boil.
  2. In the saute pan gently saute the garlic and red pepper flakes in a little olive oil.
  3. Add tomatoes and simmer. The little guys are sweet starting about now. You can substitute romas.
  4. Add wine and reduce by 1/2.
  5. The pasta water should be ready.
  6. Add 1/2 the basil and a little pepper (if it needs it).
  7. Cook pasta until al dente
  8. When the pasta is cooked, add to sauce.
Serve with grated parmesan and a garnish of basil.
Serve with 

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