Pasta alla carretiera [carter's pasta; pasta w. fresh tom
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Tomatoes |
| 5 | eaches | Garlic cloves |
| 1 | cup | Fresh basil leaves |
| Crushed red pepper flakes | ||
| ⅓ | cup | Olive oil |
| Salt | ||
| 1 | pounds | Spaghetti |
Directions
Peel and chop the tomatoes, being careful to conserve their juice.
Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt. Add the oil to the mortar little by little.
When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. Set aside for a few hours. Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl. Add tomatoes and mix again.
Mary T. Simeti, "Pomp & Sustenance"