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Stanley Tucci Inspired Recipe: Penne With Tomato, Herbs, and Pecorino Cheese

Tucci’s family recipes reflect his Southern-Italian American heritage and the influence of a year spent in Florence, Italy. During the Tuscany episode, Stanley and his parents will return to Florence, to reminisce and cook their go-to Tuscan tomato sauce made with a celery and carrot base and a bit of butter. During that year abroad, Stanley says his mother was inspired by the spirit of the Renaissance and learned this simple, yet delicious combination from a neighbor from whom the pasta takes its name.


14 OZ. of fresh tomatoes

12 OZ. of penne lisce

1/2 CUP of Pecorino cheese, grated




olive oil



  1. Cook the pasta in a large pot of boiling salted water until al dente.

  2. Briefly submerge the tomatoes in boiling water, peel them and cut them in half. Remove the seeds, and slice.

  3. Mince 1 Tbsp. of herbs (chives and marjoram). In a saucepan, heat 2 Tbsp. oil. Sauté the tomatoes briefly. Add salt to taste. Add the minced herbs and shredded basil.

  4. Drain the pasta and top with the sauce. Sprinkle with the Pecorino cheese and serve immediately.


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