Pasta alla carretiera [carter's pasta; pasta

Yield: 4 Servings

Ingredients:

6 ea Tomatoes
5 ea Garlic cloves
1 c Fresh basil leaves Crushed red pepper flakes
1/3 c Olive oil Salt
1 lb Spaghetti

Instructions:

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