Thin Spaghetti with Fresh Basil and Tomato Sauce

Ingredients

1 large bunch fresh basil, preferably with the smallest possible leaves

2 c. canned Italian plum tomatoes, seeded, drained, and coarsely chopped

5 large cloves garlic, peeled and chopped fine

1/3 c. olive oil, more if desired

Salt

Freshly ground pepper, about 6 twists of the mill

1 lb spaghetti

Directions

1. Pull off all the basil leaves from the stalks, rinse them briefly in cold water, and roughly chop them. The yield should be about 1 1/2 to 2 cups.

2. Put the chopped basil, tomatoes, garlic, the 1/3 cup olive oil, 1 teaspoon salt, and pepper in an uncovered saucepan and cook over medium-high heat for 15 minutes. Taste and correct for salt.

3. Drop the spaghettini in 4 quarts of boiling salted water. Since thin spaghetti cook very rapidly, begin testing them early for doneness. They should be truly al dente, very firm to the bite.

4. Drain the spaghettini in a large colander, giving the colander two or three vigorous upward jerks to make all the water run off, and transfer quickly to a large hot bowl. Add the sauce, mixing it thoroughly into the spaghettini.

You may, if you wish, add a few drops of raw olive oil. Serve immediately.

NOTE: No grated cheese is called for.