The NYC Marathon is Sunday. For Italian restaurants, Saturday night is the Super Bowl

Runners carb-load at New York City's Italian restaurants the night before the marathon

Every year on the Saturday before the New York City Marathon, Italian restaurants in the city see a surge in business. The reason? Runners carb-loading for the big race. For many runners, a big plate of pasta is the perfect way to fuel up for the 26.2-mile run.

A tradition that dates back decades

The tradition of runners eating pasta the night before a marathon dates back decades. In the 1970s, Italian-American runner Fred Lebow founded the New York City Marathon. Lebow was a big believer in the power of pasta, and he encouraged runners to eat a big meal of pasta the night before the race.
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Lebow's advice quickly caught on, and today, pasta is a staple of the pre-marathon diet. Many runners believe that pasta is the perfect food for carb-loading because it is easy to digest and provides sustained energy.
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A big night for Italian restaurants

For Italian restaurants in New York City, the Saturday before the marathon is one of the busiest nights of the year. Many restaurants offer special pre-marathon menus, and some even stay open late to accommodate the influx of runners.

One of the most popular pre-marathon restaurants is Patsy's Italian Restaurant in Midtown Manhattan. Patsy's has been serving runners for decades, and they know how to make a great pasta dish.

The perfect pre-marathon meal

So, what's the perfect pre-marathon meal? According to Patsy's chef, John DeLucie, it's a big plate of pasta with a simple tomato sauce.
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"Pasta is the perfect food for runners because it's easy to digest and provides sustained energy," DeLucie said. "A simple tomato sauce is a great way to get your vegetables in, and it won't weigh you down."

Here's DeLucie's recipe for the perfect pre-marathon pasta dish:

1. Cook 1 pound of pasta according to the package directions.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add 1 chopped onion and 2 cloves of minced garlic to the skillet and cook until softened.
4. Add 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt to the skillet.
5. Bring the sauce to a simmer and cook for 15 minutes, or until thickened.
6. Drain the pasta and add it to the sauce.
7. Cook until the pasta is heated through.
8. Serve with grated Parmesan cheese.

Buon appetito!