Pasta La Massimo dinner for two
Add the best olive oil and two cloves of fresh garlic
Sauté the garlic and when the garlic is golden brown add three pints of fresh cherry tomatoes. Add LOTS of fresh basil. And of course, a splash of Capish Wine!
Add a half-pound of garofalo pasta to boiling water with a pinch of salt. Allow the pasta to cook al dente for 10 minutes.
Drain the pasta and here’s the secret — place the pasta back into your pan and add two scoops of the freshly cooked tomato sauce