*  Exported from  MasterCook  *

                     Spaghitti Vesuvius I.E.S.JJGF65A

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Sauces
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Extra virgin olive oil
     1/4  c             Parsley -- chopped
   3      cl            Garlic -- minced -OR-
     1/2  ts            Dried garlic
                        Salt -- to taste
     1/4  c             Basil -- chopped
   1      sm            Onion -- minced
   2      lb            Plum tomatoes (10) -- peeled
   1      pn            Sugar
   1      lb            Spaghetti
   1      tb            Hot red pepper -- chopped

Put the olive oil, garlic, onion, and hot pepper in a large saute
pan. Cook until the onion is completely softened but not browned.cut
the tomatoes in half from top to bottom. Do not remove the seeds or
juice. Put in the pan, cut side up, and cook over medium low heat
5 minutes. Sprinkle with salt and pinch of sugar. Carefully, so as
not to break the tomatoes, turn them over. Place in a 225°F oven for
2-1/2 hours. Sprinkle the tomatoes with parsley and basil and
continue to cook 30 minutes, basting with pan juices from time to
time. Cook the spaghetti in 5 qt of boiling salted water until al
dente. Drain and put into a pasta dish. Pour the tomatoes over. Toss
together before serving.

Makes 6 servings.


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