Spaghetti Al Pomodoro E Arancia Spaghetti With Tomato And Orange Sauce>

• 500 g / 1 lb. spaghetti
• 15 mL / 1 tbsp. olive oil
• 1 clove garlic
• 3 sprigs parsley
• 4 basil leaves, if available
• 2 400 g / 14 oz. cans Italian plum tomatoes
• Salt
• Juice of 1 orange

1. Heat the oil and add the slightly crushed garlic and whole herbs. Stir and add the tomatoes with their juice, crushing them with a fork in the pan. Add salt to taste and cook rapidly for 10 to 15 minutes, stirring occasionally.
2. Add the orange juice to the pan and cook for another 3 minutes. Remove the garlic and herbs and blend or process the sauce. Keep warm.
3. Cook the pasta in boiled salted water carefully following the directions on the packet to avoid overcooking. Drain the pasta, toss with the sauce, and serve.
4. Cheese is not served with this recipe.
5. ______

olive oil, clove garlic, parsley, basil, italian plum tomatoes, salt, orange

Taken from www.epicurious.com/recipes/member/views/spaghetti-al-pomodoro-e-arancia-spaghetti-with-tomato-and-orange-sauce-52833631 (may not work)