Jim Bostacos hails from New York, and has Greek-Italian roots. This combination is the perfect fit for both his restaurants, Molyvos and Abbocato. His culinary desires seem to be genetic, directly inherited from mom and dad. Chef Bostacos graduated with honors from Johnson & Wales, then headed to New York to work in some of the most prestigious chefs, including Alain Sailhac, Michael Lomanaco, Geoffrey Zakarian, and Daniel Bruce.
Chef Bostacos is now Chef/Partner of Molyvos and Abbocato, as well as the author of The New Greek Cuisine. He recently launched his own product line under New Greek Foods LLC.
I asked Chef Bostacos to share a recipe that for him signified summer. He shared his Fusilli al Pomodoro Crudo recipe. He selected this recipe because “local tomatoes are now at their peak, and this is a fast and easy way to enjoy them with one of my favorite foods, pasta. Leftovers can be stored in an air tight container and refrigerated for up to 3 days, when ready to use, simply take them out and allow them to come to room temperature. You can mix with pasta, or use as a topping for Bruschetta”
Jim Bostaco’s Fusilli Al Pomodoro Crudo
4 large Beefsteak Tomatoes (ripe)
3 cloves Garlic, sliced
6 leaves Basil
½ cup Extra Virgin Olive Oil
Coarse Salt and Freshly Ground Pepper
1 lb Fusilli pasta
1. Bring a pot of water to boil. Using the tip of a sharp paring knife remove the core
on the stem side, score the bottom of each tomato with an “x”. Drop two
tomatoes one at a time into the boiling water for a few seconds until the skins
begin to slightly pull away from the tomato, where the “x”was made. Remove
and plunge the tomatoes into ice water, cool, remove the skin and repeat with the
remaining two tomatoes.
2. Take a non-corrosive medium sized bowl fitted with a fine sieve or strainer and
set aside. Place the tomato on a cutting board as if you were going to slice it. Cut
down the middle so that you are left with two equal halves. Take the tomatoes cut
side down and squeeze to extract the tomato seeds and juice into the sieve or fine
strainer. Repeat this process with the remaining tomatoes using a spoon press the
seeds and juice through the sieve to extract the juices and discard the seeds so that
you are left with only the juice of the tomato.
3. Place the tomatoes on a clean cutting board cut side down and using a chef’s knife
roughly chop the tomatoes. Place the tomatoes into the bowl with the juice, add
the garlic, basil, fold in the olive oil and season with salt and pepper. Let stand
and marinate for approximately 20 minutes.
4. Cook the fusilli according to the package directions. Once strained place the pot
back on the fire and add half the sauce, add the pasta stir to combine, add
additional olive oil if needed. Place the pasta in a serving bowl top with the
additional sauce and serve with Parmigiano Reggiano or Pecorino Romano
Abboccato is located at 136 West 55 Street in Midtown New York for reservations, call 212.265.4000