Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Recipe By : Viana la Place, Cucina Fresca

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