Instructions: Cut tomatoes in half lengthwise and place cut-side up in 13- by 9-inch baking dish. Salt and pepper lightly. Peel and finely chop garlic. Wash parsley and pat dry; remove and discard stems. Finely chop leaves and set aside 1/2 cup. Put any remaining parsley in covered dish and place in refrigerator for later use.

Mix together garlic, half the parsley (1/4 cup) and 2 tablespoons oil in small bowl. Using a spoon or your fingers, pat garlic mixture on tomatoes and drizzle on 2 more tablespoons oil. Bake at 350 degrees, uncovered, 45 minutes. Tomatoes should be mushy; if not, bake 10 minutes longer and test again.

About 20 minutes before tomatoes are done, put water in 6-quart pot. Stir in salt and turn heat to high. When water reaches full boil, add spaghetti and stir. After about 12 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.

Pour water and spaghetti into colander set in sink; let noodles drain. Melt butter in small pot over low heat. Chop basil leaves into small pieces.

In large serving bowl, mix together remaining parsley and olive oil, melted butter and basil. Dump in drained spaghetti and baked tomatoes. Toss together well and serve immediately.

This recipe yields 4 servings.

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