Makes 2 orders


  • 8 oz of dried spaghetti
  • 3 oz of extra virgin olive oil
  • 10-12 fresh, whole basil leaves
  • 2 large pinches of Kosher Salt
  • 1 large pinch of fresh cracked black pepper
  • 1 large pinch of crushed red pepper
  • 18 oz of milled San Marzano tomatoes
  • 1/2 cup of grated parmigiano reggiano



  • Bring a large pot of salted water to a boil.

  • Drop pasta in and cook as directed on the box, or until al dente.

  • Place a large saute pan over high heat, add olive oil and basil and cook for 1 minute.

  • Add salt, pepper, and crushed red pepper

  • Add tomatoes and lower heat to medium- high, cook for approximately 8 minutes, taste and adjust seasoning.

  • When pasta is done, drain and add to sauce pan, cooking pasta and sauce for a minute or two.

  • Add cheese, toss, and serve.