1 pound linguine spaghetti

1/2 cup olive oil
1 No. 2 can tomatoes
1/2 teaspoon thyme
2 tablespoons parsley, chopped
2 cloves garlic, chopped
salt and pepper

Fry garlic in hot olive oil, when brown add tomatoes and mash, stirring constantly with fork for 5 minutes; sprinkle in thyme and stir.

Cook spaghetti in boiling, salted water; drain well.

To serve, mix sauce and spaghetti together, and sprinkle with parsley.

Serves 4 to 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Gustave Courbet: La falaise d'Etretat apres l'orange, 1870.

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