Rocco Dispirito Shares ‘Incredibly Fresh’ Pasta Recipe for Spring: ‘Kind of Dish I Make for Everyone’

Rocco Dispirito has mastered simple Italian cooking and is now sharing his recipe for Spaghetti Pomodoro exclusively with First For Women readers — right in time for ideal gardening weather!

“It’s built on just a few key ingredients: great tomatoes, good olive oil, garlic, basil and a touch of butter at the end,” the celebrity chef, 59, says of the pasta dish. “The tomatoes bring natural sweetness and acidity, the olive oil adds richness, garlic gives depth, and basil lifts everything. That small knob of butter rounds it out and makes the sauce silky without weighing it down.”

According to The Restaurant alum, the recipe is perfect for the Spring season because it’s the time of year “when you start craving lighter, fresher food.”

“This dish delivers that — it’s bright, clean, and not too heavy, but still satisfying,” he remarks. “As tomatoes start getting better, the whole dish comes alive.”

Spring is known as a time of renewal, and the Everyday Delicious author says he loves “the shift in energy” the season brings, calling it “one of the best times to cook.”

“Ingredients get brighter, menus get lighter, and there’s a sense of starting fresh again,” he shares.

The reality TV personality also notes there’s a “balance” in this dish, explaining, “When it’s done right, it’s sweet, savory, a little rich, and incredibly fresh all at the same time. It’s also very honest — there’s nowhere to hide, so every detail matters.”

“This is the kind of dish I make for everyone — family, friends, even guests at the restaurant,” he adds. “It’s comforting but still impressive. It feels generous without being complicated.”

For readers who may not want to pick up the pots and pans themselves, or who want to taste Dispirito’s cooking, head over to his new restaurant, Bar Rocco, at the Kimpton Era Midtown NY Hotel, to enjoy a fresh pasta dish.

“At Bar Rocco, this is exactly the kind of food we focus on — simple dishes made with great ingredients and real attention to detail,” he tells First For Women. “It’s Italian-American cooking at a high level, but still approachable. The goal is always the same: make something that feels familiar, but tastes better than people expect.”

Bar Rocco Spaghetti Pomodoro

Serves 4

Ingredients:

-1 lb spaghetti

-1/2 cup extra-virgin olive oil

-6 cloves garlic, thinly sliced

-1/2 tsp red pepper flakes

-1 (28 oz) can whole peeled San Marzano tomatoes, hand-crushed

-or 2 lbs fresh ripe local tomatoes, chopped

-1 tsp kosher salt (plus more for pasta water)

-2 tbsp butter

-1/4 cup fresh basil leaves, torn

-1/2 cup Parmigiano Reggiano, finely grated

-Salt, for seasoning

Instructions: 

1. Bring a large pot of salted water to a boil. Cook spaghetti until just shy of al dente.

2. Heat olive oil in a large pan over medium heat. Add garlic and cook gently until fragrant. Add red pepper flakes.

3. Add tomatoes and salt. Simmer 10–15 minutes until slightly thickened.

4. Transfer pasta to the sauce with a splash of pasta water.

5. Cook pasta in the sauce, tossing to coat and emulsify.

6. Remove from heat. Add butter, basil and Parmigiano Reggiano. Toss until glossy.

To Serve:

Twirl pasta into bowls and finish with additional Parmigiano Reggiano.