Penne alla soprana

I do nick recipes, but this one was faithfully handed over to me by an extraordinary woman who still happily cooks at 84 years old. Lucia Stanescu has had a long career as one of the greatest sopranas in the world and meanwhile found time to use her artistic flair in many culinary creations.

Like many others, this recipe was put together in her sunny italian kitchen, on top of a woody hill. Not far from this hill lays a traditional farm which produces one of the tastiest extra virgin olive oils I ever tried. It really comes to life in dishes like this.


Penne alla soprana for four
1 pack of penne (I used whole wheat)
4 big ripe tomatoes
1-2 cloves of garlic
1 dried peperoncino
2 tablespoons of good olive oil
100g grated Grana Padano
100g grated Pecorino Romano
200g double cream
bunch of fresh basil
sale & pepe

I always start by boiling salted water for the pasta. Do so. Meanwhile, peel & cut the garlic cloves in two halves and heat them up in a spoonful of olive oil. When the flavour starts coming up, add the chopped tomatoes, the peperoncino and half the basil leaves. Leave to cook on medium heat about 5 minutes.

When the tomatoes are soft, take away from heat and add the grated Pecorino. Stir until it melts. Now keep your pan warm while you deal with draining the pasta.

Tip the penne into the sauce, add the grated Grana, the double cream & a splash of olive oil and mix until the sauce coats everything. Taste for salt and pepper.

Scatter basil leaves on top and help yourself to more parmesan.

This recipe makes 0.35kilos/person of pure goodness.