- 2 pounds russet potatoes
- 1 large egg beaten
- 1 cup all-purpose flour plus more for dusting
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 can 28 oz whole San Marzano tomatoes
- 1/4 cup fresh basil leaves
- Salt and pepper to taste