Recipes
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<

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish