1 pound seashell pasta

1 pound potatoes, peeled and diced
1 onion, sliced
2 pounds tomatoes, peeled
4 tablespoons olive oil
salt and pepper
parsley

1 cup Parmesan cheese, grated

Brown onions in hot olive oil; add potatoes and cook 10 minutes.

Add tomatoes, salt, pepper, and parsley, cover and cook slowly about 30 minutes.

Cook seashell pasta in salted, boiling water until tender; drain, and mix with sauce and cheese.

Sprinkle more cheese on top and serve.

Serves 6.

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 -- Edgar Degas: Bains de mere, 1876.

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