Spaghetti with Tomatoes

Ingredients

• one-half pound spaghetti
• one can tomatoes
• two tablespoonfuls olive oil
• two cloves of garlic
• two tablespoonfuls of whole-wheat flour
• salt to taste

Method

1. 1

   Boil spaghetti for 20 minutes.

2. 2

   Drain and set in cold water.

3. 3

   Boil tomatoes with garlic, dissolve flour in oil, and add to boiling tomatoes.

4. 4

   Mix spaghetti with tomatoes, put in an oiled baking dish, and bake for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 65. The excerpt below is the record exactly as published.

two tablespoonfuls olive oil, salt and cayenne pepper to taste. First break the macaroni into bits of about one inch long and boil rapidly for twenty minutes in slightly salted water. When done, put in colander to drain. Put the milk on to boil and stir into it the flour mixed smooth with the olive oil and stir continually until it thickens ; then add a dash or two of cayenne pepper, the cheese and macaroni, and lastly the two beaten eggs. Cook one minute longer and turn into an oiled baking dish to brown in the oven. Serve in same dish. MACARONI-CHEESE CROQUETTES. The above recipe may be used for croquettes. Instead of turning into baking dish when done, turn into a square pan and set away to cool. When cold cut in slices ; dip first in egg, then in cracker-dust, and fry in oil until brown. Serve with tomato sauce. 121 SPAGHETTI WITH TOMATOES. One-half pound spaghetti, one can tomatoes, two table- spoonfuls olive oil, two cloves of garlic, two tablespoonfuls of whole-wheat flour and salt to taste

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