Neapolitan way of serving
spaghetti. Heat a little olive oil in a
frying pan and put in a pound of
very red and ripe peeled tomatoes
(or the contents of a tin of Italian
peeled tomatoes, which make a
good substitute). Let them cook a
few minutes only, until they are
soft but not mushy, add a little
chopped garlic, salt and pepper,
and a handful of coarsely chopped
fresh sweet basil or parsley. Pour
the sauce over the spaghetti as
soon as it is ready.
SPAGHETTI À LA SICILIENNE
Cook about ¾ lb of spaghetti in