Vintage Recipe: Chef Ghilarducci’s Linguine al Pomodoro

Way back in 1989, the Index-Tribune printed “Chefs & Vintners of Sonoma Valley Recipe Book,” packed to the gills with delicious meals alongside interviews with the people behind the Valley’s favorite eateries and wineries. Considering the changing landscape of the Valley’s restaurant scene, these memories are meant to be shared again.

When chef Michael Ghilarducci first took over The Depot Hotel & Restaurant in 1985, he quickly established a solid reputation for Northern Italian cuisine. He sadly passed away in 2014 at the age of 66. But in 1989, he shared his thoughts, and a favorite recipe, with Index-Tribune readers.

What is your favorite breakfast food?

MG: Caffe latte and anise biscotti.

What do you order when you go out to eat?

MG: Whatever the chef of the restaurant recommends.

What is the biggest mistake customers make?

MG: Ordering a dish that was “their favorite that mama made.” It will never be as good as the one she made.

What is the difference between a good cook and an excellent chef?

MG: Experience. Experience. Experience.

If you could cook one dish for the President, what would it be?

MG: Linguine with fresh tomato and basil sauce (cooked no more than 10 minutes), with tomatoes from our garden and lots of fresh basil.

What is the most unusual request you’ve ever received?

MG: A customer ordered steak tartare (a chopped, seasoned steak that is always served raw), and asked for it to be cooked medium rare.

If you could cook anywhere, where would it be?

MG: Right here in Sonoma – you’ll never find better produce, cheese, poultry, meats and seafood — or better wine to enjoy with them.

If you couldn’t be a chef, what would you be?

MG: A Formula One race car driver.

Chef Michael Ghilarducci’s Linguine al Pomodoro

Ingredients:

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

2 ribs of celery, finely chopped

1 cup chicken broth, preferably fresh

1 tablespoon garlic, finely chopped

10 Italian plum tomatoes, peeled, seeded and chopped

1 tablespoon mixed Italian herbs

Salt and pepper to taste

14-ounces linguini pasta

½ cup fresh basil, coarsely chopped

Instructions:

Cook the first three ingredients in chicken broth for 10 minutes. Add the garlic, tomatoes and Italian herbs. Cook over low heat for 15 minutes, stirring occasionally. Keep warm. Cook the pasta for 9-11 minutes in boiling, salted water. Drain. Toss pasta with tomato sauce and top with fresh basil. Serve all at once.