[From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 232]
1 pkg. spaghetti
1 small clove of garlic (minced)
½ cup soup stock or water 1 can tomato paste
2 tablespoons Parmesan cheese Salt and pepper
2 tablespoons olive oil
Cook spaghetti, without
breaking, twenty minute in boiling water.
While spaghetti is cooking, heat olive oil in saucepan, add minced
garlic and mash with a spoon until brown; stir tomato paste, then
soup stock or water gradually until smooth. Add cheese, mix well,
season with salt and pepper. Drain spaghetti from water, pour sauce
over, serve at once.
[note: Judging by what I've read in Italian cookbooks, this is fairly authentic, except that the portion of garlic is rather meager.]