Boil a pot of salted water. Add the spaghetti and cook for 2 minutes less than the package instructs. When the sauce nears completion, add the basil and oregano. Stir well.

Serves 2 ¾ box of spaghetti 1 16-ounce can of San Marzano peeled tomatoes* Garlic cloves, smashed and peeled Extra-virgin olive oil Red pepper flakes (optional) Fresh parsley, chopped (optional ...

Landis Wiedner – epilepsy podcast host Sarah Grueneberg – chef + owner, Monteverde Monteverde – open for lunch and dinner, Tues – Sat 1020 W. Madison St., Chicago, IL 60607 Events: -Nov… ...