Spaghetti trapani style

Yield: 5 Servings

Measure Ingredient
3 \N Cloves garilc -- peeled
1 bunch Basil -- coarsely chopped
6 tablespoons Olive oil -- divided
4 larges Tomatoes -- peeled and
\N \N Chopped
½ teaspoon Red chili pepper flakes --
\N \N Crushed
\N \N Salt and pepper
1 pounds Spaghetti
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

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