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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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1/2 onion
2 big cooked tomatoes

Spaghetti or vermicelli, cooked

3 tablespoonsful of grated Parmesan and Cheddar


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.


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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