INGREDIENTS
20
roma tomatoes
2 tbsp
extra virgin olive oil
1 pinch
red pepper flakes
1 serving
sea-salt
2 tbsp
butter
1/2 cup
parmigiano reggiano
8
fresh basil leaves
1/2 lb
spaghetti
1/4 cup
extra virgin olive oil
6 cloves
whole garlic
10
fresh basil leaves