Instructions: Boil the potatoes until tender but firm; peel and dice. - Combine garlic, basil and 4 tablespoons olive oil in a food processor or blender. Process until a rough pesto forms. Place tomatoes, pesto and red chile pepper in a small bowl and season with salt and pepper to taste. Lightly mash the ingredients with a fork and set aside. - Cook the spaghetti in a large pot of salted boiling water. While pasta is cooking, toss potatoes in remaining olive oil and arrange on a cookie sheet. Place under a hot broiler until potatoes are golden and crusty. - Drain pasta when it is al denta. Add raw tomato sauce and the hot potatoes. Toss well. Sprinkle with Parmesan cheese and serve with extra cheese at the table.

Serves 4 to 6.

does not tell us which book, only that it is recipe by Viana la Place, who is the co-/author of several
*Cucina Fresca* books.

Serving Ideas : bread and a crisp cold glass of white wine

NOTES : Pasta all Insalata means pasta with raw sauce - uncooked herbs and vegetables tossed with hot pasta. Spaghetti Trapani Style is an excellent example of the concept. Garlic, basil and olive oil are processed into a pesto, which is then combined with chopped tomato and a bite of red chile. Diced boiled potatoes are tossed with olive oil and crisped under the broiler. Then hot spaghetti is tossed with the cool sauce and the crispy potatoes.

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