Spaghetti Vesuvio
Ingredients: Ingredients for 6 persons: 1 lb. 1 1/2 oz. tomatoes - 3 cloves garlic - 2 hot red peppers - 1 tbsp. capers - 10 basil leaves - 1 tbsp. chopped parsley - 1 pinch oregano - 6 2/3 tbsp. extra-vergine olive oil - 1 lb. 1 1/2 oz. thin spaghetti - salt.
Scald the tomatoes, then remove the skins and cut them into small pieces. Pound the garlic, hot red pepper, capers, basil, parsley and oregano in a mortar or pur‚e 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. Boil the 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 and serve