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Pasta “Bartolini”
The Red Sauce:

Chili peppers – 1 for 4 people (Crushed red pepper works)
7 or 8 for 30 people
Garlic – 1 clove for 4 people (don't leave the skin on) -fresh garlic only
Tomatoes (canned-whole peeled) -- ½ kilo for 4 people (chop these with a chef knife and place in a large stainless steel bowl).-Do not buy diced tomatoes.

Dice garlic and chili peppers until it is in very little pieces – do not use a food processor!!

Add fresh uncooked parsley, chopped – 1 teaspoon for each plate.
Layer bottom of pan thickly with olive oil (extra virgin). Pour diced garlic and chili into hot oil (make sure it is hot-1 drop of water in the oil will tell you when it's hot). When garlic starts to become brown and smells delicious, add tomatoes (garlic color will be darker than almond almost red brick, but not black -it will be ruined if it cooks more –about 5 minutes). Also, if you want to add other vegetables like mushrooms, cook them separately so as not to lose the unique flavor of the vegetables or the sauce (add these after it cools). Add some salt to the tomatoes, then 2 pinches of pepper. Then sauce should cook (boil) for about 45 minutes, at least-uncovered. The secret is removing the water and reducing the tomatoes to their essence. Don't short cut this process or you short cut flavor. Always stir the sauce (wooden spoon only) if it burns at the bottom it's ruined. The real flavors come out when the sauce is finally allowed to cool a bit.

Give yourself three hours at least before dinner if you try the sauce.


The Pasta:

The water must boil before you put the pasta in. Put salt in the water (not a pinch, a handful) and use 6 liters of water for 2 kilos of pasta. Stir pasta with a wooden spoon so that it doesn't stick. Note Signor Bartolini uses Pasta Delverde. Don't buy the super market brand – it's not good and it will stick to the plate. Remember, quality not quantity. (Note: you do not need too much sauce. In the tomato sauce, the water will evaporate and the sauce will be better and stronger. For tomato sauce, be sure to use Grano Duro pasta.