Instructions: Peel and chop the tomatoes, being careful to conserve their juice.

Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt. Add the oil to the mortar little by little.

When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. Set aside for a few hours. Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl. Add tomatoes and mix again.

Mary T. Simeti, "Pomp & Sustenance"

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