Typically when I make Spaghetti Alla Marinara, it usually involves roughly chopped tomatoes, garlic, random vegetables from the produce drawer, and a handful of Barilla pasta —all thrown together in two pots and ready to eat in 20 minutes. When my friend Josh suggested that we make spaghetti for dinner, I had no idea I was in for an authentically lengthy Italian experience.
A Slow and Simple Tonnarelli Alla Marinara
Tagged: basil, Di Palo's, garlic, Little Italy, Marinara, New York, pasta, sauce, tomato, Tonnarelli
