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X Italian Pasta Dishes
Spaghetti Alla Napolitana (using tomatoes, tomato paste, onion, green pepper and fresh pork)
Originated from: Naples, Campania, Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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1 pound spaghetti

For sauce
2 tablespoons olive oil
1 large can Italian tomatoes
1 can Italian tomato paste
1 small onion
1 small green pepper
1 pound fresh pork
salt and pepper

Italian grated cheese


Brown meat in olive oil. Remove.

Fry chopped onion and green pepper in same oil.

Add tomato.

Season to taste and cook on low flame for about 1/2 hour.

Add 1 cup of water (preferably hot) slowly.

Allow to cook 15 to 20 minutes.

Dilute tomato paste in 1/2 cup warm water and add to tomato.

Mix thoroughly and cook 15 to 20 minutes or to desired consistency.

Place cooked meat back into tomato sauce until ready to serve.

Boil spaghetti in salted boiling water for 12 to 15 minutes.

Drain well.

Cover with tomato sauce.

Top off with Italian grated cheese.

Serve meat with tomato sauce also.


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 -- James Tissot: Les peintres et leurs femmes, around 1885.

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