For cooking spaghetti
One-half pound of spaghetti
Salted water

For sauce
Two ounces of tunny-fish, cut into small pieces
Oil
1 tablespoon olive-oil (optional)
A teaspoonful of chopped parsley
Four tomatoes
A pinch of pepper

"While one-half pound of spaghetti is boiling in salted water prepare the following: Take two ounces of tunny-fish and cut them into small pieces. Put them into a saucepan and fry them in their own oil. This oil is generally sufficient, but should it not be, add another tablespoon of olive-oil. When the tunny have been fried add a teaspoonful of chopped parsley and four tomatoes, peeled and the seeds removed, and a pinch of pepper. Let the tomatoes cook thoroughly. When they are cooked put the spaghetti into the

saucepan and move them about with a fork and spoon until they are thoroughly mixed with the sauce and the tunny.Then serve."

This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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