Maccheroni Al Pomodoro

Name: Maccheroni Al Pomodoro (Macaroni With Tomatoes)
Cuisine: Italy
Ingredients: ½ lb. of Italian macaroni (long and unbroken); 1 lb. of tomatoes; 1 sprig of sweet basil, butter, oil, Parmesan cheese, salt and pepper.; 1 small onion

Macaroni With Tomatoes

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the most famous traditional dishes of Naples and, although it has become more or less international and is known in all countries, it seldom has the exact “touch” which the Neopolitan cook gives it. Outside Italy “tomato sauce” is rarely that luscious and creamy preparation which it should be.

Ingredients

½ lb. of Italian macaroni (long and unbroken)
1 lb. of tomatoes
1

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Put the macaroni in a large saucepan of boiling salted water. Boil till it is tender. The time is difficult to determine, as much depends on the freshness of the macaroni. When freshly made, it takes a few minutes only. But it should never be allowed to boil till it breaks on being lifted from the saucepan with a fork. When done, drain thoroughly on a sieve or in a colander. Wh