The secret ingredient in Doug Psaltis’s pasta pomodoro is time. At the Chicago chef’s modern Italian restaurant, RPM Italian, he builds the tomato sauce slowly to create a pasta course that tastes of just-picked tomatoes and fresh herbs. But Psaltis can’t take all the credit for the palate-pleasing dish: He snagged the recipe from the Italian mother of one of RPM’s owners. The finished dish benefits from the collaboration between the chef and Mama DePandi. It is simple and clean and tastes of Italian tradition at heart.