SPAGHETTI AGLIO, OLIO E POMODORO
- 400gr (14oz) Spaghetti (LINGUINE are also excellent)
- 4tbsp extra virgin oil
- 3 flattened cloves garlic
- 1lb 2oz (500gr) peeled seeded tomatoes
- 20gr (7oz) minced parsley
Cook the spaghetti quite al dente in abundant salted water.
Meanwhile, brown the garlic and the tomatoes in a frying pan with the
oil. The tomatoes should be drained quite dry and chopped. Reduce the
sauce for about 20 minutes over a lively flame and add the parsley only
when you take the pan from the flame.
Drain the pasta. pour it into a heated serving dish. Add the sauce and
having discarded the garlic..
An easy to prepare traditional Latain spaghetti sauces. Taken from The Food
of Rome and Lazio: History, Folklore and Recipes by Oretta Zanini De Vita,
translated by Maureen B. Fant (Alphabyte, Rome, 1994)
Submitted by David E. Zerga (
© 1996 Cimorelli Enterprises