Osteria Pazzo Spaghetti With Tomato Sauce
Here’s my version of the simple, yet totally delicious spaghetti with tomato sauce we had for lunch one day at Osteria dei’ Pazzi in Florence. If you are going
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Cooking tools:
- Oven
- Serving bowl
- Saute pan
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 6 – 8 oz. dried spaghetti
- 3 – 4 Tbsp. EVO, a new oil would be so good here (see below)
- 1 cup passata (Italian tomato puree) or very well crushed tinned San Marzano tomatoes
- 2 thinly sliced garlic cloves
- 1/8 to ¼ tsp. chili flakes
- 2 Tbsp. flat-leaf parsley
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