Spaghettini all carrettiera

[Travis McGee]

This is one of my favorite recipes; I made it tonight, using basil from
the garden, and it was wonderful. I usually use spaghetti, rather than
spaghettini.

From "The Classic Italian Cookbook", by Marcella Hazan.

Spaghettini alla carrettiera

Thin spaghettini with fresh basil and tomato sauce

1 large bunch basil, preferably with the smallest possible leaves

2 lbs canned Italian plum tomatoes, drained, and coarsely chopped

5 large cloves garlic, peeled and chopped fine

1/3 cup olive oil, more if desired

salt

pepper, about 6 twists of the mill

1 pound spaghettini

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 salted waer. Since thin
spaghettini 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 upwards jerks to make all the water run off, nd transfer
quickly to a large hot boel. Add the sauce, mixing it thoroughlyt 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.