Yield: 5 Servings
|3 \N||Cloves garilc -- peeled|
|1 bunch||Basil -- coarsely chopped|
|6 tablespoons||Olive oil -- divided|
|4 larges||Tomatoes -- peeled and|
|½ teaspoon||Red chili pepper flakes --|
|\N \N||Salt and pepper|
|2 mediums||Potatoes -- see note|
|4 tablespoons||Grated Parmesan cheese|
~ Boil the potatoes until tender but firm; peel and dice. - Combine garlic, basil and 4 tablespoons olive oil in a food processor or blender. Process until a rough pesto forms. Place tomatoes, pesto and red chile pepper in a small bowl and season with salt and pepper to taste. Lightly mash the ingredients with a fork and set aside. - Cook the spaghetti in a large pot of salted boiling water. While pasta is cooking, toss potatoes in remaining olive oil and arrange on a cookie sheet. Place under a hot broiler until potatoes are golden and crusty. - Drain pasta when it is al denta. Add raw tomato sauce and the hot potatoes. Toss well. Sprinkle with Parmesan cheese and serve with extra cheese at the table. Serves 4 to 6.
Reprinted in Riv-PE, Joycelyn Winnecke (Scripps wire) 13 Jun 96.
Joycelyn does not tell us which book, only that it is recipe by Viana la Place, who is the co-/author of several *Cucina Fresca* books.
Recipe By : Viana la Place, Cucina Fresca