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Ingredients
  • 320 g spaghetti or vermicelli (12oz) fine spaghetti is better. I used spaghetti Di Martino
  • 400 g tomato passata (14oz) homemade or store-bought
  • 1 to 2 tablespoon tomato paste/concentrate
  • 100 ml extra virgin olive oil. (½ cup)
  • 2 to 3 garlic cloves peeled and 1 to 2 chopped, 1 left whole
  • 1 fresh peperoncino (red chili pepper) or ½ tablespoon flakes or according to taste
  • 1 to 2 teaspoon sugar optional
  • salt and pepper to taste
  • 12 cherry tomatoes optional
Note: Ingredients may have been altered from the original.
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