O sole mio! Steal this sunny pasta recipe!

In this special feature, “Today” Food Editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Fedelini della Nonna, from bar.vetro in New York City
bar.vetro, on Manhattan’s East Side, is a new restaurant, but not without history. Its design is the brainchild of 24-year-old Frank Vivolo, a fourth-generation restaurateur. Collaborating with his father, long-time restaurant owner and chef Angelo Vivolo, they have crafted a menu featuring small plates known in Italy as “assagi.” Meaning “glass” in Italian, “vetro” refers to the muted green, transparent glass sheet that dominates the bar area.

About the chef:
Angelo Vivolo was raised above his family's original restaurant, Villa Vivolo in Brooklyn.  The restaurant "gene" in his family comes from his grandfather Carmine Vivolo, who grew up in the coastal town of Pozzuoli in the southern Italian Campania region and opened Villa Vivolo in 1931. (It closed only recently.)

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Angelo, assigned every job from pot scrubber to potato peeler to chef to maitre d’, decided that the restaurant business was not for him. But after being a physical education teacher for nine years his restaurant "gene" finally resurfaced in 1976 and he opened La Pomme on Madison Avenue. A year later he opened Vivolo on 74th street, followed by Anche Vivolo in 1981. Also on 74^th Street, Cucina Vivolo, a gourmet café with take-out, delivery and catering, opened in 1992.

(Please note that ingredient prices are estimates and based on national averages.)

Fedelini della Nonna

Angelo Vivolo

INGREDIENTS

• 4 oz of fedelini (or angel hair) pasta ($0.50)

• 1 medium lemon ($0.35)

• 3 oz extra-virgin olive oil ($0.90)

• 2 cloves garlic ($0.20)

• 1 oz fresh-grated Romano cheese ($0.90)

• 3 oz fresh Italian parsley, chopped ($0.25)

Recipe continues below ↓

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DIRECTIONS

Bring a pot of salted water to a boil to cook the fedelini. (Fedelini, which means “little faithful ones” in Italian, is a very fine spaghetti. Angel hair pasta, which is thinner, can be used if fedelini is not available.)

Prepare the garlic for cooking by using the side of your knife to smash each clove.  Sauté garlic with the olive oil in sauté pan over medium heat until garlic appears translucent.  Remove sauté pan from heat and add the juice of 1 medium lemon and about 2 ounces of fresh chopped Italian parsley.

When the pasta is finished cooking, remove it from boiling water and add it to the sauté pan with the sauce.  (Don't worry about draining the water from the pasta completely, as it will add to the sauce. Add 1 tablespoon of fresh grated Romano cheese to the sauté pan. Serve pasta in a bowl. Add a light dusting of the zest from half of a lemon and drizzle with extra-virgin olive oil.  Sprinkle with remaining Italian parsley and grated Romano cheese.

MANAGE YOUR RECIPES

Only on TODAY.MSNBC.com! Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking. LAST WEEK: Start your day with down-home soul food GO TO ALL FOOD WEDNESDAY COLUMNS

bar.vetro
222 East 58th Street (between 2^nd and 3^rd Avenues)
New York, New York 10022
212-308-0112
www.vivolonyc.com/bv

Want to find out how you can make your favorite restaurant recipe at home? Just send e-mail Phil at Phil.Lempert@nbc.com with the name of the restaurant, city and state and the dish you would like to have re-created! Want to know more about Phil and food? Visit his website at www.supermarketguru.com.

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