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X Italian Pasta Dishes
Spaghetti with Tomato Sauce/Spaghetti con Salsa di Pomidoro (flavored with onion, garlic, parsley, oregano and fennel seeds)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 pound spaghetti

Sauce
1 onion, chopped
1 tablespoon olive oil
1 6-oz. can tomato paste
9 or 10 kernels fennel seed
3 cups water
1 clove garlic, chopped
1/2 teaspoon parsley, minced
1 bay leaf
salt and pepper
pinch of oregano

Garnish
1/2 cup Parmesan cheese,grated



Directions

Fry onion and garlic in hot olive oil until brown; add tomato paste, water, parsley, seasonings, and simmer about 45 minutes.

Cook spaghetti in salted, boiling water until tender; drain, and mix with sauce.

Serve hot, sprinkled with cheese.

Serves 6.


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.

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