INGREDIENTS
2 tbsp
evoo - extra virgin olive oil
1
onion
2 large cloves
garlic
1 tsp
pepper flakes
1 serving
salt
28 oz
canned tomatoes
2 cups
tomato passata
1 handful
a of basil
6 media
zucchini
1 serving
olive oil spray
1 1/2 cups
parmigiano-reggiano cheese
1 ball
mozzarella
1
but crusty loaf bread
2 tbsp
evoo - extra virgin olive oil
4 tbsp
butter
4 cloves
garlic
1 cup
parmigiano-reggiano cheese
1/4 cup
flat-leaf parsley