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 3 Tbsp. extra virgin olive oil 1 pinch pepperoncino 1 tsp. salt ½ tsp. sugar For sauce: In a saucepan, heat up ...

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