By peoplestaff225
Updated August 06, 2014 02:06 PM

Billy Joel may be the “Piano Man” to his millions of fans but, around here, he’s also known as thePasta Man.

On Tuesday night, the singer’s daughter Alexa Ray Joel shared photos on Instagram of a “Pasta-Fest With Pop” — with an apron-clad Billy at the stove — and the caption “Here’s our own lovingly-prepped ‘spaghetti aliolio e pepperonicino [con basilico]’ (Dad’s original recipe)….Brought to you by The Godfather & A Modern-Day Apollonia!”

The name loosely translates to spaghetti with garlic, olive oil, pepper and fresh basil leaves — although, we spy some crushed tomatoes nestled in among the noodles, too.

The Joels are apparently big fans of Italian night. Alexa Ray has posted several of their recent culinary creations, including grilled vegetables, fresh caprese salads and, of course, pasta, pasta and more pasta.

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While we wait for our invite to come in the mail, we’ll console ourselves by making this pasta with warm tomatoes and basil, which closely resembles the ingredients in the Billy’s original.

Pasta with Warm Tomatoes and Basil
Makes 4 to 6 servings

2½ tbsp. extra-virgin olive oil
1 1-lb. box of spaghetti
2 pints grape or cherry tomatoes
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
2 cloves garlic, thinly sliced
1½ cups torn fresh basil leaves, loosely packed
½ cup freshly grated Parmesan (optional)

  • 1. Cook the pasta according to the package directions.
  • 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the tomatoes and cook until they burst and release their juices, about 5 minutes. Season with salt and pepper then add the garlic.
  • 3. Reduce heat to medium-low and continue to cook, stirring occasionally, until the pasta is done. Just before draining the pasta, ad the basil to the tomatoes and stir.
  • 4. Remove pan from heat. Drain the pasta and place it in a serving dish. Spoon the tomato mixtrue over the top; sprinkle with the Parmesan, if desired; and serve.
  • RELATED: Pasta From Scratch? John Besh’s Easy 4-Ingredient Gnocchi

—Kristin Appenbrink