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1
Make the roasting oil: Brown the potatoes in a pan with the olive oil, thyme, and oregano over a medium flame.
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2
Remove the potatoes and let the olive oil cool.
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3
Serve the potatoes with meat or poultry; reserve the roasting oil for the spaghetti.
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4
Make the tomato sauce: Drain 1 cup of liquid from the canned tomatoes; mix the liquid with half of the basil leaves and set aside.
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5
Break the tomatoes up with a wooden spoon.
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6
In a large non-stick pan, add all the remaining ingredients to the tomatoes.
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7
Bring to a boil on the lowest flame possible and continue to boil for 10 minutes, covering the pan with a splatter screen.
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8
Lower the heat and cook for 3 more hours, stirring every 30 minutes.
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9
Leave the sauce to cool, then puree it in the food processor until smooth.
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10
Add salt to taste, stir in the liquid that was set aside, and cook for another 10 minutes.
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11
Cool and refrigerate.
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12
Make the spaghetti: Cook the spaghetti until al dente in a large pot of boiling salted water.
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13
Strain and place under cold running water for 10 minutes.
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14
Meanwhile, prepare a tray large enough to hold the spaghetti in a thin layer and pour two-thirds of the roasting oil into it.
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15
Drain the spaghetti thoroughly, and mix it with the roasting oil in the tray.
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16
Mix the spaghetti with your hands until each strand is lightly coated with the oil.
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17
Add the remaining roasting oil if the spaghetti is not well coated.
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18
Cover the tray and keep it in the refrigerator, mixing every 24 hours, until ready to serve.
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19
Serve the pasta with the tomato sauce on the side.
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20
Keep in mind that since the sauce is cold, you will have to use much more of it than if it were warm.
