Spaghetti con salsa di filletto di pomodoro
The sauce is made with half-cooked and half-raw tomatoes. The basil is not cooked either, just tossed in with the linguine (tongues) of tomato fillets at the end, and warmed up a bit.
At this moment I would like to say something snide about a certain species of cook who likes to insist that anyone can cook great food very quickly. But since today is the Lord's day for some of them, I'll eschew the snark and simply say that even with the help of Remy -who is perhaps the greatest chef in the western world- this dinner took 90 minutes to prepare. Of course this does not include the time it took to make the bread and grow the tomatoes and basil etc.