1 pound spaghetti

Sauce
1 bunch broccoli, cut up
2 tomatoes, quartered
1 clove garlic, chopped
salt and pepper
2 cups water
1 onion, chopped

Boil broccoli in water until tender.

Add tomatoes, onion and garlic; cook until onion is almost tender.

Cook spaghetti in boiling salted water until tender; drain, and combine with broccoli; heat through.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Natalija Schmidtova: Blue Ploughman.

Back to main list