The Bungalow Chef's - Pasta a la George

The Bungalow Chef's - Pasta a la George

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Pasta a la George

“The Bungalow Chef,” Mike Mech, brings Vintage Culinary from the hearth and home of a Classic Chicago Style Craftsmen Bungalow to life, with tried and true traditional culinary techniques and methods. Explore the Bungalow to see what’s cooking!  This recipe was created one late summer evening when in Blue Island the garden tomatoes were at their ripest and most succulent.  Great as a main dish or perfect for a side with steak, chicken or seafood.


  • Pasta
  • 1/2 lb Pastichio #2 Bucatini-style
  • A long, thicker-style spaghetti with a hole in the middle-broken in half
  • 1/4 cup olive oil
  • 3 Tablespoons butter (unsalted)
  • Sauce
  • 2 large tomatoes, (diced medium)
  • 1 Tablespoon kosher salt
  • Juice of ½ lemon
  • 4 oz. olive oil
  • 4 oz. butter (unsalted)
  • 1 cup white wine
  • 2 Tablespoons of chopped garlic
  • 1-1/2 cups diced onions (medium)
  • 1 can (14 oz.). artichoke hearts w/quarters
  • 1½ cups Mizithra (dry ricotta cheese).
  • Substitute parmesan as needed
  • Freshly ground black pepper


  • 1 Procedure for al dente pasta: Boil in salted water to al dente or cooked to be firm to the bite.
  • 2 Drain well.
  • 3 Heat oil and butter together in large, heavy frying or sauté pan.
  • 4 Add drained pasta and on low heat start browning the cooked pasta while tossing often.
  • 5 Set aside.
  • 6 Procedure for sauce :
  • 7 First, place the diced tomatoes in a medium-size bowl, liquid and all.
  • 8 Sprinkle with kosher salt and add the lemon juice. Let rest for 15 minutes.
  • 9 Next, place the oil and butter on medium heat in a medium frying or sauté pan.
  • 10 Add the garlic and onions and cook until transparent.
  • 11 Next, add the drained artichoke quarters, and sauté until lightly golden in color.
  • 12 Then, finish with the white wine, and reduce until thickened.
  • 13 Add the sauce to the browned pasta and heat thoroughly-adding the chopped tomatoes with their juice.
  • 14 Sprinkle with the Mizithra cheese; season with freshly ground, black pepper.



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