Italian Spaghetti

Ingredients

• 1/2 lb- medium-caliber Spaghetti
• 1/4 tin tomato-paste (Italian brand)
• 1/4 lb. butter
• 1 medium-sized onion
• 1/4 Parmisan or Roman cheese

Method

1. 1

   Mince onions and fry in butter till brown.

2. 2

   Then add in following rotation at 2 minutes intervals: (1) tomato paste properly diluted in little water, (2) garlic finely minced, (3) 1 large spoon grated cheese per person, saving balance for serving time.

3. 3

   During above proceeding, start cooking spaghetti in boiling water.

4. 4

   Strain spaghetti very carefully and mix it with sauce.

5. 5

   Serve hot.

6. 6

   Sprinkle individual helpings with remaining cheese.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 132. The excerpt below is the record exactly as published.

ITALIAN SPAGHETTI. (Original Recipe.) Each item of the following should be multiplied by the num- ber of persons partaking. 1/2 lb- medium-caliber Spaghet- V4. of a "bloom" of garlic. ti. 1/^ tin tomato-paste (Italian 1/4 lb. butter. brand). 1 medium-sized onion. 14 Parmisan or Roman cheese

Cook this with the app: pantry check, scaling, and the assistant.