Spaghetti with Tomato and Orange Sauce

1 lb spaghetti
1 tbsp olive oil
1 clove garlic
3 sprigs parsley
4 basil leaves
14 oz can Italian plum tomatoes
juice of one orange

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.

Add the orange juice to the sauce and cook for another 3 minutes. Remove the garlic and herbs and blend or process the sauce. Keep warm.

Cook the pasta in boiling salted water carefully following the directions on the packet to avoid overcooking [Scotta!]. Drain the pasta, toss with the sauce and serve.

Cheese is not served with this recipe. [I served it anyway. Just to spite her. I believe there was even a curl of the lip involved.]

-Diane Seed, The Top 100 Pasta Sauces: Authentic Regional Recipes from Italy