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Greg Hunsucker, V’s Italian Ristorante

Few chefs can claim they’ve worked at the same restaurant for their entire lives. Greg Hunsucker, who is now owner of V’s Italiano Ristorante in Independence, can — he’s been at the restaurant for 33 years.

He studied vocational food service in high school, something that’s not often available to students now, but he says he really grew up in the kitchen at V’s and fell in love with the business.

“I thought about architecture or psychology, but I couldn’t make it sitting on my butt,” he says. “I’m too hyper.”

The Mostaccioli della Cosa is one of V’s most popular menu items, he says. It’s a light dish that would be perfect to use as a side item at a big family meal. And its bright colors make it a beautiful addition to a holiday table.

Mostaccioli Della Cosa

1 pound mostaccioli pasta, cooked al dente and drained
1 ounce fresh diced garlic
6 ounces olive oil
1/2 cup sliced black olives
12 fresh sweet basil leaves, lightly diced
2 fresh tomatoes, diced
1/2 teaspoon salt
1/2 cup green or white onion, diced

Sauté oil, garlic and onion until tender. Add tomatoes, olives, basil, salt and pepper; sauté until ingredients are hot. Add mostaccioli and toss until hot. Place into four pasta bowls; top with fresh cracked black pepper and Romano cheese. Serves four.