1 pound spaghetti, cooked and drained

For sauce
1/4 cup olive oil
2 cloves garlic, split
1 1/2 pounds tomatoes, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons minced parsley

For garnish
Grated Parmesan cheese (optional)

Heat the oil in a saucepan; brown the garlic in it, then discard.

Add the tomatoes, salt and pepper; cook over low heat 20 minutes, or until liquid is almost evaporated.

Taste for seasoning.

Mix in the parsley.

Pour over the hot spaghetti and serve with grated cheese, if desired.

Serves: 4-6

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image [behind spaghetti] -- Edgar Degas: La Repasseuse, 1869.

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