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.
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. When well drained of all water mix with the following tomato sauce: Put