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Pasta Alla Carretiera [Carter's Pasta; Pasta

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      Title: PASTA ALLA CARRETIERA [CARTER'S PASTA; PASTA
 Categories: Main dish, Pasta, Vegetables
      Yield: 4 Servings
 
      6 ea Tomatoes
      5 ea Garlic cloves
      1 c  Fresh basil leaves
           Crushed red pepper flakes
    1/3 c  Olive oil
           Salt
      1 lb Spaghetti
 
  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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