SPAGHETTI AGLIO, OLIO E POMODORO

INGREDIENTS:

• 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
• salt

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DIRECTIONS:
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 
serve immediately, 
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 (
dzerga6@compuserve.com )