New York’s Finest Chef Santo Bruno
Spaghetti, Garlic and Parsley
Chef Bruno on
A visit with a fellow chef inspires a simple but tasty
dish that’s perfect for sharing with friends and family.
I chose this month’s recipe, Spaghetti, Garlic and Parsley, in honor of my friend Giuseppe del Pretes,
owner of La Stella and La Stella II in Oyster Bay, New York. Giuseppe was born in Naples, Italy, and
came to the United States in 1982. At one point he worked as a chef on an oil tanker in the Middle
East. He has a diploma from a culinary school in Italy and is a great master chef.
Giuseppe purchased his first pizza shop in Mineola on Long Island. The store was so successful
that he decided to open another shop, this time in partnership with his five brothers. I
stopped in La Stella II one day, and we ended up cooking a number of dishes.
We had so much fun that some professional photographers came in and
started taking pictures of the place and of the food that we were
making. One of those dishes was Spaghetti, Garlic and Parsley,
a simple yet tasty combination of only a few ingredients.
It’s a great dish to enjoy with your family or a group of
friends, just as I enjoyed it with Giuseppe.
¼ c. olive oil
3 crushed garlic cloves
1 lb. spaghetti
3 tbsp. fresh parsley, finely chopped
Salt and pepper to taste
Reserve 1 tablespoon of oil and heat the remainder in a medium pan.
Add the garlic and a pinch of salt. Cook on low heat, stirring constantly, until
golden brown. Remove the pan from the heat—do not let the garlic burn, as this will
taint the flavor. Meanwhile, bring a large pot of water to boil, add the spaghetti and remaining
oil and cook for 2 to 3 minutes or until tender. Drain the pasta and return it to the pot. Add
the garlic, oil and parsley to the spaghetti and toss until the spaghetti is completely coated.
Add pepper if desired. Serve immediately.
18 PMQ Pizza Magazine – The Pizza Industry’s Business Monthly
Chef Bruno (right) samples his Spaghetti, Garlic and Parsley recipe with (left to
right) a Stella II employee, Guiseppe del Pretes and Sid Hausen.
Chef Bruno is PMQ’s culinary
advisor, with more than 40 years
of international pizza experience.
He is the corporate chef for
Marsal & Sons and the culinary
coach of the U.S. Pizza Team.