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 olive oil; add garlic and sauté for about 2 minutes. Add tomatoes, basil, sugar, salt and pepperoncino. Cook sauce on medium heat for about 15 minutes, stirring constantly. Remove pot of sauce from stove and place in ice bath to cool, or cool in refrigerator overnight.

For dish: In hot sauté pan, combine olive oil, garlic and tomatoes. Add chili flakes, then add Pomodoro Sauce and cook for 1 minute. Meanwhile, cook pasta until it is al dente. Toss a touch of pasta water into sauce, reseason and finish with Parmesan cheese and basil. Plate with pasta fork and finish with 7 pieces of basil.