All year long, we share our team’s favourite recipes here. A delicious way to meet the AMV members.
Cover photo: Kulsum Siddique; Other photos: Andrea Modugno
In 2026, Andrea celebrates his 10th anniversary at American Vintage. Today, this Product and Sales Camp Trainer shares his favourite recipe with us: pasta al pomodoro pachino della domenica. “Everyone knows that, in Italy, we take cooking and meals very seriously. In fact, it’s not rare to switch back and forth from more elaborate recipes to more everyday ones. In my family, we love simple but tasty dishes. For me, this recipe represents all the Sundays spent at my parents’ place in Rome, filled with laughter and sharing.”
Ingredients for two people
160 g pasta (mezzirigatoni)
150 g Pachino cherry tomatoes
½ Tropea onion
And, to taste:
Organic oil
Spicy salt blend
Chopped basil
Parmesan
Preparation
1 — In a large pan, sauté the half-onion in the oil.
2 — Once the onion is soft, remove it and add the washed and halved cherry tomatoes.
3 — Stir occasionally, then add the spicy salt blend and chopped basil.
4 — While the sauce is cooking, fill a large pot with water and salt it.
5 — Once the water is boiling, add the pasta.
6 — When the cherry tomatoes are softened, add the drained pasta and stir over low heat, adding the parmesan to make a creamy mixture.
7 — Serve hot.
AMV Journal is a space dedicated to encounters, discovery and travel. Every week, explore the musts, portraits and inspirations of American Vintage and its creation studio.