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X Italian Pasta Dishes
Macaroni with Tomatoes (Spaghetti with fresh tomatoes, butter and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

1/2 onion
Butter
2 big cooked tomatoes

Spaghetti or vermicelli, cooked

3 tablespoonsful of grated Parmesan and Cheddar




Directions

Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes.

Then boil quarter of a pound of macaroni separately, drain it and put it in a deep fireproof dish, add the tomato puree and three tablespoonsful of grated Parmesan and Cheddar mixed, and cook gently for a quarter of an hour before serving.

This dish may be made with vermicelli, spaghetti, or any other Italian pasta.








Notes

The recipe in this entry was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image -- Unknown Italian artist, 19th century.

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