Ingredients
1 recipe egg noodle dough or 1 pound medium egg noodles, firmly cooked and drained
1/4 pound butter
1/4 cup olive oil
3/4 cup chopped onions
1 20-ounce can tomatoes, sieved
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon oregano
1/4 cup grated Parmesan cheese
1/2 pound mozzarella cheese, cut in 1/4-inch cubes
1/2 cup sliced black olives
Directions
Heat half the butter and the oil in a saucepan; saute the onions 5 mintues.
Add the tomatoes, salt and pepper; bring to a boil and cook over high heat 10 minutes.
Mix in the oregano.
Melt the remaining butter in a casserole.
Add the noodles, 2 tablespoons Parmesan cheese and the mozzarella.
Toss well.
Pour the sauce over the mixture, sprinkle with the remaining Parmesan cheese and arrange the olives on top.
Bake in a 350 degree oven 10 minutes or until the mozzarella cheese begins to melt.
Serves: 4-6.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Gustave Caillebotte: Un homme au balcan, 1880. | 
