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X Italian Pasta Dishes
Vermicelli and Anchovies (using olive oil, butter, onion and tomatoes; flavored with basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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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


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.


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.

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