Chef Marc Vetri - Philadelphia
Chef Marc Vetri spent two years in Italy after a stint with Wolfgang Puck in the early 90’s. Needless to say, it changed his life and his view of Italian cuisine. At the eponymous Vetri Ristorante in Philadelphia, Marc spends some time with Billy making handmade spaghetti and creating a fabulously simple dish worthy of the most discerning Italian palette.
4 oz fresh or dried pasta 2 - 3 Tbsp. olive oil 8 - 10 plum or grape tomatoes clove garlic salt and pepper to taste 8 - 10 small basil leaves
parmigiano reggiano grated