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Title: Pasta Alla Carretiera [Carter'S Pasta; Pasta
Yield: 4 Servings

Ingredients

      6 ea tomatoes
      5 ea garlic cloves
      1 c  fresh basil leaves
      1    crushed red pepper flakes
    1/3 c  olive oil
      1    salt
      1 lb spaghetti

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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