Tyler Rodde discovered his love of pure Italian cooking in the kitchen at Oliveto Restaurant and Cafe in Oakland, CA. In 2010, Tyler returned to his roots in the Napa Valley to open Oenotri, a southern-Italian restaurant featuring a daily-changing menu of rustic dishes built around the freshest local products available.
Reflective of Tyler’s passion for handcrafted food, Oenotri offers a menu with more than 20 different types of house-made salami, an array of handmade fresh and dry pasta as well as exclusive olive oil sourced from within the Napa Valley.
Tyler’s vision for Oenotri continues to grow and expand. Tyler has joined other local chefs in preserving and managing the gardens surrounding the Copia Center for Wine, Food & the Arts in Napa and has also launched an exclusive 4-acre culinary garden. These two projects provide an ever-increasing portion of the produce featured each day on Oenotri’s menu.
Tyler has established Oenotri as one the Bay Area’s premier venues for Italian cuisine as well as an essential component of any Wine Country itinerary. This rock star chef will be serving his amazing cuisine to music & food fans at BottleRock Napa Valley from Friday May 30th – June 1st in the Platinum tent. See you in Napa.
Meantime enjoy the tasty podcast where Chef Tyler rocks out one of his amazing pasta dishes.
KCBS Foodie Chap Podcast:
(credit: Foodie Chap/Liam Mayclem)
Buccatini Al’ Amatriciana
6 ounces Pancetta
1 red onion, finely diced
1 tablespoon Calabrian chili
2 1/4 cups chopped tomato
1 cup Pecorino Romano
3/4 cup Parmigiano-Reggiano
18 ounces fresh buccatini or 12 ounces dried Extra-virgin olive oil, as needed
The thing about classic dishes, is that they are classic for a reason. Exemplifying the simple yet bold flavors that brought so many of us to a love for Italian cuisine, Buccatini Al’ Amatriciana can serve as a satisfying meal in its own right or a bright and lively course to precede richer dishes. No matter how you choose to enjoy it, this is definitely a dish that belongs in the repertoire of any serious cook.
FOR THE SAUCE:
Run the chopped tomato through a food mill and set aside. In a large sauté pan render out the pancetta with some water. Once the pancetta has rendered half way in the same pan gently cook the red onion in olive oil over medium heat until translucent, about 3 minutes. Add the tomato and Calabrian chili to the pan. Bring to a simmer and reduce for 5 minutes, additional oil may be needed to fry out the tomato. Once the tomato has become a brick red color and has a jam like consistency, turn off the heat and allow the sauce to rest. While the sauce is resting, cover the tomato with half the cheese and allow it to melt in.
FOR THE PASTA:
Cook the pasta in a large pot of boiling, salted water. If you are using dry pasta it will take about 9 minutes to be al dent or 3-5 minutes if using fresh. When cooked, strain the pasta but reserve a bit of the water for thinning out the sauce if necessary.
Transfer the cooked pasta to the sauté pan and toss to combine. The sauce should lightly coat the noodles, so use a bit of the reserved pasta water if it needs to be thinned out. Plate the pasta in shallow bowls and finish with a mixture of the two cheeses.