Some Tony Tantillo recipes are his agua fresca made with watermelon and lime, herb potatoes, and pasta primavera flavored with vegetables and herbs. Both recipes are simple and easy to follow.
To make his agua fresca, pure 2 cups watermelon pulp in a blender. In a bowl, combine 2 cups water with 1/4 cup sugar, and stir until the sugar dissolves. Add the mixture to the blender, and blend. Refrigerate, or serve over ice, with lime slices for garnish. Add additional sugar, if desired.
To make his herb potatoes, cube 2 pounds Yukon gold potatoes. Heat 1 cup olive oil in a pan, and add the potatoes and 1/2 cup diced white onions. Cook, and season with salt and pepper. Drain the oil from the pan, and add 1 1/2 cups chicken stock. Cook until the liquid reduces by half, and add 6 rosemary sprigs, 2 ounces dried oregano, 2 ounces parsley and a sprinkle of capers.
To make his pasta primavera, heat 2 ounces olive oil in a pan, and saute 1 minced garlic clove, 1 julienned zucchini, 1/2 julienned orange bell pepper, 1/2 julienned yellow bell pepper and 2 to 4 stalks chopped asparagus. Cook, and add 8 halved grape tomatoes. Add salt to taste, and cook for 2 minutes. Add 1 cup chicken stock. In another pot, cook 1 cup fusilli pasta according to box directions. Add the pasta to the pan, and season with salt and pepper. Serve with 1/4 cup minced parsley as garnish.