Ingredients

TOMATO SAUCE:

• One can whole San Marzano tomatoes (28-ounces)
• 1/2 onion
• Pinch sugar
• 3-4 fresh basil leaves, torn
• 2 cloves garlic, grated or made into a paste
• EVOO, for drizzling
• Sea salt and freshly ground pepper

CHILE PASTE:

• 2-3 Italian cherry peppers or Fresno chile peppers
• Sea salt
• 1 clove garlic, very finely chopped
• 4 tablespoons harissa

PARSLEY AND BASIL PESTO:

• 1/4 cup chopped pine nuts
• 1 cup fresh basil leaves
• 1 cup fresh flat-leaf parsley leaves
• 1/3 to 1/2 cup extra virgin olive oil (EVOO)
• 1/3 cup grated Parmigiano-Reggiano
• 1 clove garlic, finely grated or made into a paste
• Salt and freshly ground pepper
• Freshly grated nutmeg
• ;
• Salt
• 1 pound spaghetti
• Shaved or grated Parmigiano-Reggiano
• EVOO, for drizzling

Description

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