Ingredients
1/2 pound macaroni
1 onion, chopped
6 tablespoons butter
Parmesan cheese, grated
1 pound tomatoes, chopped coarsely
1 spring sweet basil
2 tablespoons olive oil
salt and pepper
Directions
Cook macaroni in boiling, salted water until tender; drain.
Saute onion in 2 tablespoons butter and 2 tablespoons hot olive oil until golden brown, crushing onion with a fork to flavor oil and butter; remove onion and add tomatoes, basil, salt and pepper; bring to boil, simmer 1 hour or until tomatoes are pulpy.
Rub sauce through a sieve; reheat and pour over macaroni with remaining butter, melted.
To serve, sprinkle generously with cheese.
Serves 4.
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 -- Camille Pisarro: La route de Versailles a Louveclennes, 1870 |
