Title: Spaghetti Trapani Style
Categories:
Yield: 5 Servings

3 Cloves garilc; peeled
1 bn Basil; coarsely chopped
6 tb Olive oil; divided
4 lg Tomatoes; peeled and chopped
1/2 ts Red chili pepper flakes;
-crushed
Salt and pepper
1 lb Spaghetti
2 md Potatoes; see note
4 tb Grated Parmesan cheese

~ 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.

Reprinted in Riv-PE, Joycelyn Winnecke (Scripps wire) 13 Jun 96. Joycelyn
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.
Posted to MC-Recipe Digest V1 #201

Date: Thu, 15 Aug 1996 15:24:47 -0700 (PDT)

From: PatH
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.