Stanley Tucci shares quarantine recipes to pair with his viral Negroni

Now you can pair Stanley Tucci’s cocktails with one of his quarantine recipes. The actor and author of “The Tucci Cookbook” — who went viral last month after showing off his mixology skills on social media — is now sharing some of his favorite meals to cook these days in his quarantine diary for The Atlantic. …

Now you can pair Stanley Tucci’s cocktails with one of his quarantine recipes.

The actor and author of “The Tucci Cookbook” — who went viral last month after showing off his mixology skills on social media — is now sharing some of his favorite meals to cook these days in his quarantine diary for The Atlantic.

Tucci, 59, has a big brood to feed. He and his wife, Felicity Blunt, are quarantining in London with their son Matteo, 5, and daughter, Emilia, 2, as well as his three children from his marriage to his late wife Kate: 20-year-old twins Isabel and Nicolo and 18-year-old Camilla. One of the children’s friends who couldn’t return home from college is also with the family.

“With four people ages 18 to 20, the amount of food, beer, and wine consumed is staggering,” he quipped in his diary. “If there is a shortage of avocados at the local stores, it’s because we’ve eaten them all. If there is no Kerrygold butter left in the United Kingdom, it’s because it’s either in our freezer or we ate it. All of it. Just f–king ate it. Probably without even spreading it on anything.”

He also joked of the big crew, “For the most part, things have been going very well, meaning no one has murdered anyone yet, although I am sure one of them is plotting my demise as I type this.”

As written in his diary, the “Devil Wears Prada” star began the day around 7 a.m. with his two little ones. He had a breakfast of double espresso, orange juice and cereal with a banana and almond milk.

“I also choke down a handful of vitamins, including D3, K2, C, B12, curcumin powder and joint supplements so my knees don’t crack like a melting glacier every time I bend down to pick up a rogue Lego,” he added.

He began to think about what he would cook for dinner around 8:45 a.m. — during his virtual Pilates class.

The rest of his day consisted of cooking — he decided to make chicken stock with leftover carcasses around 11 a.m. — household chores, childcare and homeschooling … and a nap.

The night of his diary, he made his pasta alla norma and lamb chops for dinner — the recipes for which he shared with The Atlantic. He also had a pre-dinner Negroni — his viral cocktail — around 4:45 p.m.

Finally, after a packed day, Tucci began thinking about the next night’s dinner around 9:15 p.m. This time around it will be “chicken cutlets for the little kids, mushroom risotto for the rest of us.”

Pasta Alla Norma

2 large eggplants—diced
2 large cloves of garlic—halved
A big glug of extra virgin olive oil
About 15 cups of marinara sauce*
A handful of basil—roughly chopped
A handful of grated ricotta salata or pecorino
1 lb of rigatoni, ziti, or thick spaghetti

In a very large frying pan, fry the garlic in some of the oil for about two minutes. Add the eggplant and cook over medium heat for about 15 minutes, until it is slightly golden. Salt to taste. When the eggplant is cooked, add the marinara sauce and cook together for about five minutes. Drain the pasta, reserving ½ cup of the water. Stir the reserved pasta water into the pan mixture and sprinkle with the basil. Remove four cups of the sauce and put it into a serving bowl. Put the pasta into the pan with the remainder of the sauce and gently stir it all together. Serve and sprinkle with grated ricotta salata or pecorino.