Chef Marc Vetri - Philadelphia

Chef Marc Vetri spent two years in Italy after a stint with Wolfgang Puck in the early 90’s. Needless to say, it changed his life and his view of Italian cuisine. At the eponymous Vetri Ristorante in Philadelphia, Marc spends some time with Billy making handmade spaghetti and creating a fabulously simple dish worthy of the most discerning Italian palette.


4 oz fresh or dried pasta 2 - 3 Tbsp. olive oil 8 - 10 plum or grape tomatoes clove garlic salt and pepper to taste 8 - 10 small basil leaves

parmigiano reggiano grated


  • boil fresh pasta for a few minutes or dried pasta per its directions
  • while pasta is cooking saute tomatoes in oil until they soften and their juices begin to run
  • add a lightly crushed clove of garlic and cook until the sauce begins to thicken
  • add salt and pepper to taste then add the al dente pasta to the pan along with basil
  • toss to combine and give the chance for the pasta to absorb the sauce
  • plate and sprinkle with the cheese


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