Ingredients
1/2 pound vermicelli
1 onion, chopped
6 tablespoons butter
1 pound tomatoes, chopped coarsely
1 spring sweet basil
2 tablespoons olive oil
1 tablespoons parsley, chopped
5 or 6 anchovies, mashed
Parmesan cheese, grated
Directions
Cook vermicelli 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 fork to flavor oil and butter.
Add tomatoes, basil, salt and pepper.
Add the parsley and anchovies; bring to a boil, simmer 1 hour or until tomatoes are pulpy.
Rub sauce through a sieve; reheat and pour over vermicelli and sprinkle generously with Parmesan cheese.
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 Pissaro, "Gelee blanche, 1873. |
