Preparation:
1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates.
2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently.
3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley.
Source: The Silver Palate Cookbook |
