Italian Boy & Spaghetti {CAMILLE BECERRA – Top Sexy Chef}
Posted by Karin | Filed under Food + Drink
Photographs by: Cynthia K Cortes
Sexy Camille Becerra has more recipes for you and me to sink into. I just love when I hear from Camille as she really has great stories with fantastic endings. Of course, our lovely Camille can really put you in the mood to cook in these days. She delivers easy and quick recipes for a fantastic dish always. Why not cook in?!
Camille: I had plans to go out to dinner Friday night. I was dressed and ready to walk out the door when I received a phone call from my date apologizing that he’d been stuck on a project in the office and didn’t know how long it would take. After all was said and done two hours had passed when my boy on his Vespa arrived at my door. At this point leaving my apartment to go to the intended restaurant on a Friday night at 9:30 was not the look. The wait would be excruciating not only for me as that’s all I’d been doing but for Romeo as well – he was famished. I offered to cook but immediately realized it would be the first meal I would prepare for him, the thought of an extravagant dinner was out of my enthusiasm level. I persevered through the downer of not being able to wow him with an elaborate first meal and offered my Italian boy a quick bowl of what else but Spaghetti. It was really all I had in the pantry that night. I accompanied it with a salad of shaved fennel and parmesan with a truffle oil and lemon dressing. This pasta recipe is super easy and fast to make, the breadcrumbs are the secret ingredient here, they allow the sauce to coat and stick to the pasta.
Definitely not a meal to impress the socks off a foodie but a meal comforting enough to have socks come flying off during this hot date.
ITALIAN BOY’S SPAGHETTI
½ box Spaghetti
salt
¼ cup extra virgin-olive oil
½ sprig rosemary
1 chili de arbol, crumbled in your hands
3 cloves garlic, peeled and sliced thinly
3 sprigs thyme
3 anchovy fillets
1 14.5 oz. can of crushed tomato
¼ cup breadcrumbs
1 tbl. capers
¼ cup cured black olives, quartered
salt & cracked peppercorn
Put a large pot of heavily salted water on to boil over high heat. Drop pasta into boiling water and cook till al dente.
Heat a medium sauté pan over high heat for 2 minutes. Pour olive oil, and add the rosemary and chili allowing them to sizzle. Lower the heat to medium and add the garlic stirring till they turn light brown. Add the anchovy fillets and mash until they melt into the oil. Add the thyme, allow it to snap, crackle and pop. Add the tomato and simmer for 3 minutes while stirring to prevent the bottom from burning. Add the capers, olives and 1 tablespoon of the caper liquid.
Remove the rosemary and thyme sprigs. Add the cooked pasta and breadcrumbs to the sauce and toss till well coated over low heat.
This recipe is an adaptation of my friend Rocco DiSpirito’s Spaghetti Scarpariello.
Thank you again Camille for such a quick and easy recipe. I am already boiling the water!
xoxo Karin
Tags: Bravo Top Chef, BRAVO TV, buddy TV, Camille Becerra, Cynthia K. Cortes, Rocco DiSpirito, Spaghetti, Spaghetti Scarpariello, Top Chef, Top Sexy Chef
