But it was his article on tomato sauce that shot him to fame ... 1/4 tsp salt, 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips.
The texture of this sauce was thick and coarsely puréed, with small pieces of tomato still detectable, which would make it better suited to putting over wide noodles or short, tubular pasta ...
However, no red-sauce menu would be complete without spaghetti and meatballs making an appearance. The chain's version of this dish features a traditional tomato sauce, basil, olive oil, and pecorino.