top of page

Cooking with Chef Danilo!

This pasta with cherry tomatoes is easy to make in less than 30 minutes with just a few simple ingredients, and tastes absolutely divine!

We met Danilo in Houston a few days ago. While we were talking about Italian food, he invited us for lunch at his place. Of course, we couldn't say no!!!

He wanted to cook for us a simple but tasty dish, a recipe from his grandmother.

Born and raised in Gaeta, a beautiful fishing village between Rome and Naples, Danilo got his passion for cooking from his mom and grandma. "Every day the house was full of good smell of all types of culinary goodness" Danilo said.

He moved to California 5 years ago and he is a Food and Beverage Consultant and an amateur Chef.

His dishes are full of affection for his hometown and his family.

For our lunch, Danilo prepared Rigatoni with fresh Cherry Tomatoes sauce, a recipe he learned from his grandma when he was 15 years old.

Ingredients (for 1 Person)

  • 125 gr. Rigatoni De Cecco (or another good Italian pasta brand).

  • 100 gr. Cherry Tomatoes

  • 1/2 Shallots (medium size).

  • 1 Clove of garlic.

  • 4 tablespoon Extra Virgin Olive Oil

  • Chili Peppers (optional) Serrano, Jalapeno, Habanero (very spicy).

  • 4 leaves of Fresh Basil

  • Salt

  • Much much love! ❤️


  • Cut the tomatoes and place them in a large bowl. Add one tablespoon of oil, salt, and basil leaves (take one by the side for garnish).

  • Cut the shallots and the chili peppers in small pieces. Add them to the bowl with the tomatoes and add the garlic. Mix all the ingredients.

  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook it 2 minutes less than the label directs. When the pasta is cooked, reserve 1/2 cup cooking water, then drain.

  • Put the remaining olive oil in a large sauté pan over medium-high heat. Add the tomatoes. Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to release their juices to form a sauce. With a fork, smash the tomatoes. Reduce heat to low, then remove and discard the garlic. Let the tomato sauce continue cooking on low and stir occasionally with a wooden spoon until the pasta is ready to go.

  • Add the pasta to the tomato mixture and toss adding enough of the reserved pasta cooking water to loosen the sauce and enjoy!

Buon appetito!


bottom of page