SPAGHETTI AL POMODORO
- 13 ounces Spaghetti
- 2 tablespoons Extra virgin olive oil
- 2 ounces Swett onions
- 1/2 teaspoon Garlic
- 14 onces Peeled tomatoes
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 ounces Basil
- 2 ounces Parmesan cheese
Spaghetti
CHEF'S NOTE
Recipe courtesy of Marcello Zaccaria.
Tips for a vegan recipe: do not add Parmesan cheese.