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Ingredients 1 pound spaghetti
Directions Fry onion and garlic in hot olive oil until brown; add tomato paste, water, parsley, seasonings, and simmer about 45 minutes.
Notes 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 -- Jean Francais Millet: L'Angelus, around 1859. |