[From Every Woman's Cook Book, by Mrs. Chas. F. Moritz (1926) p. 232]

                        ITALIAN  SPAGHETTI

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.]