This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo  restaurant in Florence. 2 – 3 First Course Servings 6 – 8 oz. dried spaghetti 3 – 4 Tbsp. EVO (a new oil would be wonderful here)** 1 cup passata (Italian tomato puree) or very well crushed tinned […]