Spaghetti al Pomodoro

Spaghetti al Pomodoro

From: Chef Julio Genao, Casa Nonna, New York City. Yield: 1 serving.

6 oz. dry spaghetti
1/2cup Pomodoro sauce (recipe follows)
2 oz. cherry tomatoes
½ clove garlic, sliced
10 leaves basil
1 pinch chili flakes
2 Tbsp. Parmesan cheese
1 Tbsp. olive oil

Pomodoro Sauce:
1 32 oz. can San Marzano tomatoes
3 garlic cloves, thinly sliced
1 Tbsp. basil<

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