Spaghetti with Tomato Pesto
Peel the garlic. Drain tomatoes, reserving the oil. Coarsely chop the tomatoes. Break up parmesan into small pieces. Purée garlic, tomatoes, 5 tablespoons of tomato oil and parmesan in a blender. Stir in orange juice and olive oil. Season with salt and pepper.
Cook spaghetti in plenty of boiling salted water according to package directions until al dente. Drain. Mix with tomato pesto and serve sprinkled with basil leaves.