Ingredients
Spaghetti
Two cloves of garlic
A good deal of parsley.
A goodly measure of olive oil
Six or seven fresh tomatoes, cut into pieces
A pinch of salt and pepper.
Directions
Chop finely two cloves of garlic and a good deal of parsley.
Place a goodly measure of olive oil in a pan and set it on the fire with the garlic. As soon as it turns brown, cut six or seven fresh tomatoes into pieces and add them with a pinch of salt and pepper.
When the tomatoes are well done, pass them through a sieve.
This gravy should ordinarily suffice to season spaghetti for 4 persons.
Cook the spaghetti in plenty of water; they should not be overdone; drain the water and season them with this gravy and Parmesan.
Serve at once so that the spaghetti do not absorb the gravy before reaching the table.
Notes
This recipe (#64) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Ilia Iefimovitch Repine: Portrait de Sofia Michailovna Dragomirova, 1889. | 
