1 lb fresh plum tomatoes
3 cloves garlic
2 hot red peppers
1 tbsp capers
10 basil leaves
1 tbsp chopped fresh parsley
1 pinch dried oregano
7 tbsp extra virgin olive oil
1 lb thin spaghetti
Scald the tomatoes, then remove the skins and cut them into
Pound the garlic, hot red pepper, capers, basil,
parsley and oregano in a mortar or puree them in a blender, in
the process blending in half of the oil.
Put the mixture in a soup
bowl and add the tomatoes.
Pour over the remainder of the oil
and allow the mixture to macerate for about 2 hours.
pasta in salted water and drain it when it has cooked al dente.
Add the sauce to the spaghetti, blend well, add salt to taste