Nutrition

Chef Joseph T. Bonanno, Jr.: Pasta il Pompiere

Chef Joseph T. Bonanno, Jr.

Joseph T. Bonanno (www.chefbonanno.com) is a 21-year veteran of the New York City Fire Department.  Joe is also a NYU graduate in fitness and nutrition, certified fitness trainer,  winner of several national and regional firehouse cooking contests and author of The Healthy Firehouse Cookbook and The Firehouse Grilling Cookbook. Upon leaving the fire service, he graduated with honors from the Culinary Academy of Long Island.  We welcome his culinary expertise to The Outdoor Journey!

Pasta il Pompiere

Ingredients:

• 1/2 cup Extra Virgin Olive Oil
• 6-8 cloves garlic, sliced thin
• 6-8 ripe plum tomatoes, chopped
• 1/2 teaspoon salt
• 1 bunch fresh Arugula, rinsed
• 1/2 pound fresh part skim Mozzarella, cut into dice sized cubes
• 1 pound Penne pasta
• Parmesan cheese to taste
• Dried red bell pepper flakes

Directions:

Heat oil to medium. Add sliced garlic and saute until just before golden, do not burn! Pour into a large bowl.

In another bowl, toss tomatoes with salt. Rip arugula into strips and toss most with tomatoes, saving some to top dish before serving. Mix together with oil, garlic, greens and tomatoes.

Cook pasta according to directions. Drain pasta and immediately, while pasta is still hot, mix in all ingredients. Mix well to melt cheese, sprinkle top with remaining arugula and red bell pepper flakes and Parmesan cheese to taste.

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