Correction
Wednesday, August 20th, 2008
A recipe for pasta with cherry tomato sauce, with an article last Wednesday about Laura Sbrana, who owns a cooking school in Italy, omitted instructions for the basil leaves. They should be torn and added to the tomato sauce after it is taken off the heat.
Dear New York Times,
The recipe says basil, and then in the instructions it doesn’t explain. Do you have Laura Sbrana’s phone number, I’d like to ring her. I have to ask her a question: what to do with this basil that I bought. Thanks, I can’t wait to try this sauce, when it’s ready, and not a second before.
