Spaghetti

Ingredients

• a pound of spaghetti
• three quarts of water
• two cloves of garlic
• four tablespoonfuls of oil
• a quart of tomato sauce
• two pinches of salt
• the same of pepper
• a little nutmeg

Method

1. 1

   Boil a pound of spaghetti in three quarts of water and a little salt.

2. 2

   Boil gently until quite tender.

3. 3

   Peel and chop fine two cloves of garlic, put them in a saucepan with four tablespoons of oil; when very lightly colored, moisten with a quart of tomato sauce, two pinches of salt, the same of pepper, and a little nutmeg; then add your spaghetti.

4. 4

   Put it at the side of the range to simmer gently for half an hour, and serve very hot.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 76. The excerpt below is the record exactly as published.

Spaghetti. Boil a pound of spaghetti in three quarts of water and a little salt. Boil gently until quite tender. Peel and chop fine two cloves of garlic, put them in a saucepan with four tablespoon- fuls of oil ; when very lightly colored, moisten with a quart of tomato sauce (Art. 90), two pinches of salt, the same of pepper, and a little nutmeg

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