Title: Pasta Alla Carretiera [Carter's Pasta; Pasta W. Fresh Tom
Categories: Main dish, Pasta, Vegetables
Yield: 4 Servings

6 Tomatoes
5 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"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip