1 pound spaghetti

For sauce
1 small can Italian Tuna Fish
1 small can tomatoes
2 tablespoons olive oil
4 springs parsley
Salt and pepper

Cut tuna fish in pieces and fry in olive oil in sauce pan.

Add tomatoes and chopped parsley with seasoning and cook for thirty minutes.

Boil spaghetti in separate kettle in salted boiling water for fifteen or twenty minutes.

To serve, pour tuna sauce over spaghetti and serve hot.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Claude Monet: Le Pont d'Argeuteul, 1874.

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