'Rao's on the Grill' - New York News | NYC Breaking News

'Rao's on the Grill'

You know Rao's for its great Italian food, and storied history in East Harlem. Now Frank Pellegrino Jr., the fourth generation owner, has a new grilling cookbook called "Rao's on the Grill."

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Rao's Pasta Salad with Tomatoes, Mozzarella, and Basil

Makes 6 servings

Tomatoes, mozzarella, and basil are a very solid trio, and should be used together as often as possible. Here they are, together again, in a pasta salad that will probably become your go-to version. Whenever I make it, I get terrific feedback. You might be surprised to see that there isn't any vinegar in this salad, just the tangy tomato juices.

12 ripe plum (Roma) tomatoes, cored, seeded, and diced (about 8 cups)

1 (7-ounce) ball fresh mozzarella, cut into bite-sized pieces

2 tablespoons finely chopped flat-leaf parsley

8 large fresh basil leaves, torn into dime-sized pieces, plus 6 large fresh basil leaves for garnish

2 teaspoons diced red onion

1 ½ teaspoons dried oregano

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon minced garlic

1 pound short pasta, such as fusilli or farfalle (bow ties)

6 whole basil leaves for garnish

1. Mix together the tomatoes, olive oil, parsley, torn basil, red onion, oregano, salt, pepper, and garlic in a large bowl. Cover and let stand for 30 minutes. (The tomato mixture can be made and refrigerated up to 12 hours ahead.)

2. Bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the package directions until tender. Drain and rinse under cold water. Drain well.

3. Using a slotted spoon, transfer about 2 cups of the tomato mixture to a bowl to use as a topping. Add the pasta to the larger amount of the tomato mixture and mix well. Top with the reserved tomato mixture and the whole basil leaves. Serve.

Tuna and Cannellini Bean Salad

Makes 4 to 6 servings

Tuna and cannellini bean salad is a zesty alternative to the other starchy salads that you might find too often on the picnic table. A combination of fresh herbs gives the humble dish a lift, but you can just use basil only if you wish. For true Mediterranean flavor, use imported tuna in olive oil, which is available at Italian delicatessens and many supermarkets.

1 (12-ounce) can cannellini (white kidney) beans, drained and rinsed

2 (5 to 6-ounce) cans tuna in oil or water, preferably Italian tuna in olive oil, drained and flaked

¼ red onion, thinly sliced

¼ cup pure olive oil

6 cherry tomatoes, quartered

2 teaspoons finely chopped fresh sage or 1 teaspoon dried sage

1 teaspoon finely chopped fresh basil leaf or ½ teaspoon dried basil

¼ teaspoon finely chopped fresh tarragon or ½ teaspoon dried tarragon1

Juice of 2 lemons

Salt and freshly ground black pepper

6 large basil leaves for garnish

1. Mix the cannellini, tuna, red onion, olive oil, cherry tomatoes, tarragon, sage, and basil in a large bowl. Let stand for 30 minutes, allowing the flavors to marry. (The salad can be made up to this point, covered and refrigerated, for up to 8 hours. Let stand at room temperature for 1 hour before proceeding.)

2. Stir in the lemon juice and season to taste with salt and pepper. Tear the basil into dime-sized pieces, sprinkle over the salad, and serve.