How To Prepare the Wartime Neapolitan Spaghetti

My Grandfather, Mr. Tulio Riso, was born in Neapolis in the first half of the XX century. He was a teenager in the middle of the World War II, and he used to cook this recipe, kept with him for the rest of his life. It is natural and do not use any industrialized products (except for the spaghetti itself).

1. Find the appropriate ingredients.
   • Olive oil
   • Spaghetti (500 grams or 1.10 pounds)
   • Tomato (5 good tomatoes, not too green or too red)
   • Salt (at will)
   • Garlic (4 cloves)
   • Oregano (at will)
2. Cut the garlic cloves in four pieces. Remember to remove the skin first, then crush them with a fork. This is the secret of this recipe. You may try to not cut the cloves in four pieces, but crush them entirely. Remember: You must crush without separating them. Do not crush too much, and always with a fork.
3. Wash the tomatoes and cut them in little pieces.
4. Put three spoons of olive oil into a frying pan. Let the oil get hot first, then add the garlic. Wait until the garlic fries, then add the tomatoes. Mix them well. Add salt (at your wish - I recommend just one flat spoon). Add the oregano. Let them boil with the tomatoes' own water. If you wish, you can add a little more olive oil. When it boils the first time, mix it again, and let it boil for some minutes. Mix again, and do it until the tomatoes melt. Then turn off the stove.
5. Put the spaghetti into boiling water. Just before it boils, add to the water two or three spoons of pure olive oil (the purpose of it is to not let the spaghetti noodles glue to each other), and salt at will, but I recommend just one full spoon of salt. If you like it a little bit salty, add two spoons of salt. The water must cover the spaghetti entirely, but remember that pastas always grow! Let it cook for 7 to 9 minutes.
6. Throw the spaghetti into a colander (or something else similar), and let the water be drained completely.
7. Mix the spaghetti and the sauce. It is done! You may add black olives if you wish ... Ah! Don´t forget to serve with a good red wine!

As you can see, that is a simply way to cook a natural spaghetti, in the tradition of the old Italians. Good cooking!!!